THE  LIBRARY 

OF 

THE  UNIVERSITY 
OF  CALIFORNIA 

LOS  ANGELES 


The  Ladies'  Aid  Society  of  the  Fort  street  M.  E.  Church, 
who  are  responsible  for  the  publication  of  this  book,  desire 
to  express  their  sincere  thanks  to  the  many  ladies  who  have 
so  kindly,  cheerfully,  and  promptly  responded  in  the  import- 
ant matter  of  furnishing  so  great  a  variety  of  recipes. 

In  presenting-  a  book  comprised  entirely  of  tested  reci- 
pes, we  trust  and  believe  we  are  furnishing  one  which  will 
be  invaluable  to  any  housekeeper,  and  especially  prized  in 

Los  Angeles  homes. 

LADIES'  AID   SOCIETY, 

Fort  street  M.  E.  Church,  Los  Angeles. 


LOS  ANGELES,  GAL..1 

JtlRBOR  PRINTING  AND  BINDING   HOUSE. 
1881. 


LIST  OF  CONTRIBUTORS, 


Mrs.  Anna  Offier, 
Mrs.  E.  F.  S pence, 
Mrs.  Col  Geo.  Smith, 
Mrs.  C.  G.  Du  Bois, 
Mr-.  .1.  G.  Howard, 
Mrs.  I.  W.  Hellman, 
Mrs.  M.  E.  J., 
Mrs.  S  B.  Caswcll, 
Miss  Mary  McLellan, 
Mrs.  J.  G.  East  man, 
Mrs.  E   S.  Chase, 
Louise  J. 
Mr>.  M.(.i.  Moore. 
Mrs.  II.  C  Austin, 
Miss  Kachel  Krenier, 
Mrs.  Tlieo.  Wolhveber, 
Mr-.  AdeliaHall, 
Mrs.  L.  C.  Goodwin, 
Mrs.  .Mary  Back  mac. 
Mrs.  J.  R.  Toberman, 
M:-  S.  C.  Foy, 
Mrs.  E.  C.  Starin, 
Mrs.  George  Clark, 
Mrs.  S.  Speedy, 
Mrs.  Dr.  ROM, 
Mr-,  il.  K  S  O'Melveny, 
Mr-.  L   M.  Thompson, 
Miss  M.  E.  Iloyt, 
Mi>.  1.  It.  DuDKelberoer, 
Reliable, 

Mrs.  Herbert,  Ventura, 
Mrs.  .1.  Mines. 
Mrs.  Harrows. 
Mr.  E.  S.  U  , 
Mrs.  .).  A    Graves, 
Mis   A.  A.  Doi  Is  worth, 
Mrs.  I) r   French, 
M  tula  me  Chevalier, 
Madame  Eugene  Meyer, 
Mr.  J.  (V.  Graves 
Mr-..).  \V.  Gillette. 
Mr-.  John  Smith, 
Mrs.  T.  S.  Stan  way, 
Mr-   E   Workman. 
Mi-    Mary  A.  Lindley 
Mi's.  I   s.  Mayo. 


Mrs.  J.  G.  Downey, 

Mrs.  Henderson, 

Mrs.  J.  E.  Hollenbeck, 

Mrs.  J.  M.  Stewart, 

Mrs.  M.  M.  Templeton, 

Miss  A.  Tuthill, 

Mrs.  S.  H.  La  Fetra, 

Mrs.  J.  M.  Campbell, 

Mrs.  C.  C.  Lamb, 

Mrs.  Dr.  Hazeltine, 

Mrs.  C.  H.  Bradley, 

Mrs.  Gen.  Stoneman, 

Mrs.  Jennie  Stafford,  Santa  Ana, 

Mrs.  Milliken, 

Mrs.  L.  S  E.  Longstreet, 

Mrs  R.  X.  C.  Wilson, 

Mrs.  F.  D.  Bovard, 

Mrs.  Flanders, 

Mrs.  A.  N.  Hamilton, 

San  Gabriel, 

Mrs.  L.  Cheek. 

Mrs.  S.  Yarnell, 

Mrs.  John  Foy,  San  Bernardino, 

Miss  Lillie  Milliken, 

Mrs.  \V.  \V.  Wuluey, 

Mrs.  Wright,  San  Bernardino. 

Mrs.  A.  Uivbie,  Compton, 

Mr.  L.  C.  Goodwin, 

Mrs.  0  \V.  Childs. 

Mrs.  M.  M.  B.n-ard, 

.Mrs.  A.  \V.  Potts, 

Mrs.  G.  Wiley  Wells, 

Mrs.  VV.  D.  Gibbs, 

Mrs  Chas.  Maclay, 

Miss  A.  E  Widney, 

Mrs  .1.  C.  JSewton, 

Mrs.  II.  Me,  Lei  Ian, 

Miss  Mnmie  Van  Dorea, 

Mrs.  John  Milner, 

Mi>s  Lillie  E.  Bashford, 

Miss  Bertha  Lindley. 

Miss  Emma  Bradley 

Mr>.  M.  K   \V.  Bent, 

Mrs.  S.  C.  Hubbell, 

Mrs  R  M.  Widney. 


INTRODUCTION, 


"  Of  all  appeals— although 
I  grant  the  power  of  pathos  and  of  gold, 
Of  beauty,  flattery,  threats,  a  shilling— no 
Methods  more  sure  at  moments  to  take  hold 
Of  the  best  feelings  of  mankind,  which  grow 
More  tender  as  we  every  day  behold, 
Than  that  all-softening,  over-powering  knell, 
The  tocsin  of  the  soul— the  dinner  bell." 

—Byron. 


|HE  present  work  is  not  what  the  Germans  call  a 
versuch,  or  what  the  English  call  an  essay,  yet  it 
is  an  attempt.  Not  an  attempt  to  meet  a  long 
jelt  want,  but  to  show  how,  in  the  best  possible  way,  many 
felt  wants  may  be  supplied. 

The  ladies  of  the  Ladies'  Aid  Society,  of  the  Fort  Street 
Methodist  Episcopal  Church,  Los  Angeles,  California,  are 
the  authors  and  publishers  of  this  book.  They  have  two 
objects  in  view  in  sending  out  the  work.  First — That  of 
supplying  the  house-keepers  or  the  country  with  a  large  list 
of  tried  and  valuable  recipes.  Second — To  r,aise  funds  to 
help  pay  off  the  indebtedness  of  the  church.  Both  objects 
are  reasonable  and  worthy.  The  recipes  are  mostly  plain 
and  simple,  such  as  every  house-keeper  will  find  valuable 
every  day,  and  are  adapted  to  the  poor  and  rich.  Others 
are  for  more  select  dishes,  and  are  more  or  less  expensive. 
To  every  recipe  is  attached  the  name  of  the  lady  furnishing 
it.  Each  lady  has  practically  tried  those  which  she  fur- 
nishes. The  book  is  published  for  the  use  of  families  and  is 


INTRODUCTORY. 


scrupulously  temperate.  What  shall  we  eat?  and  how  shall 
it  be  prepared  for  our  use?  are  questions  which  may  with 
propriety  exercise  the  minds  of  the  best  scholars  and  writers 
in  any  nation.  There  are  no  doubt  extremists,  epicurean* 
whom  the  Savior  justly  rebuked. 

The  prominence  of  all  bodily  appetites  and  pleasures 
and  the  natural  ignorance  of,  and  the  not  so  easily  under- 
stood character  of  spiritual  pleasures,  have  led  man  in  his 
natural  condition  to  exalt,  possibly,  too  much  the  former. 
The  Esquimaux,  according  to  Dr.  Johnson,  looks  for  a  heaven 
where  "oil  is  always  fresh  and  provisions  always  warm." 

The  Christian,  alone,  has  left  out  this  idea,  and  given 
the  spiritual  heaven.  But  among  the  ascetics  we  find  the 
other  extreme.  And  withal,  in  the  happy  medium,  there  is  a 
true  way  and  a  right.  Man  has  a  body  and  it  must  be  cared 
for  as  the  home  of  the  immortal  soul. 

The  great  activities  of  the  soul  largely  depend  on  a 
healthy  and  well  cared  for  physical  being,  and  may  we  not 
say  a  well-fed  physical  being.  According  to  Bishop  Wiley, 
a  good  beefsteak  helps  to  make  a  good  sermon.  No  doubt 
but  that  much  of  the  strong,  healthy  thought  of  Old  England 
and  the  early  New  England  depended  on  the  good,  sensible 
supply  of  excellent  food,  which  was  found  always  in  the 
larder,  and  on  the  table,  in  the  days  of  yore,  in  those  coun- 
tries. 

The  real  causes  of  happiness  are  inter  prcecordia  / 
yet  human  happiness,  I  dare  say,  is  not  wholly  independent 
of  good,  wholesome  living.  Cowper  says: 

"Now  stir  the  fire  and  close  the  shutters  fast, 
"Let  fall  the  curtains  and  wheel  the  so»a  round, 
"And  while  the  bubbling  and  loud-hissing  urn 
"Throwi  up  a  steamy  column,  and  the  cups 
"That  cheer,  but  not  Inebriate,  wait  on  each, 
"So  let  us  welcome  peaceful  evening  In." 

The  formula  of  Sydney  Smith,  given  to  one  inquiring 
how  to  make  home  happy,  was  "always  have  a  bright  and 


INTROD  UCTOR  Y. 


cheerful  fire,  the  kettle  simmering  on  the  hob,  and  a  paper  of 
iugar  plums  on  the  mantle." 

A  good,  wholesome  meal  is  "a  great  keeper-off  of  depres- 
sion" and  a  great  promoter  of  cheerfulness.  T  cannot  see  how 
any  Christian  can  neglect  such  simple  means  of  happiness  and 
sunshine  and  then  go  groaning,  through  this  world  as  a  "wil- 
derness of  woe,"  or  how  they  can  ask  for  grace  to  make  them 
cheerful  and  happy,  and  all  the  while  eat  unwholesome  food, 
or  starve  themselves,  as  a  Christian  duty.  God  never  gives 
a  man  grace  to  make  him  cheerful  with  an  empty  stomach 
when  he  has  supplied  him  with  daily  bread  to  satisfy  his 
hunger.  The  Colony  of  the  Fraternia  is  a  fraud,  than  which 
there  is  none  greater  except  it  is  the  correspondent  who 
lauds  and  magnifies  the  Colony.  It  may  be  well  to  state 
that  the  people  of  this  Colony  live  wholly  on  raw  fruits  and 
vegetables. 

The  advance  made  in    producing  and  preparing  articles 
of  food,  by  the  farmer  and  the  merchant,  vastly  exceeds  that 
made   in  the   kitchen   in  the   art   and  science  of   cooking 
Much  of  the  cooking  of  to-day  is  but  little  in   advance  of 
that  of  a  century  ago. 

And  may  we  not  seriously  enquire:  is  not  cooking^  in 
a  certain  degree,  a  lost  art?  Did  not  ye  house- wives  of  ye 
olden  time  know  many  ways  of  serving  an  excellent  dinner, 
which  are  wholly  unknown  to  the  ladies  of  the  present  day? 
The  authors  of  this  book  are  doing  the  world  a  great  service 
in  helping  on  the  work  of  restoration  and  advance  in  this 
most  ancient  and  useful  of  all  arts. 

M.  M.  BOVARD. 


GENERAL  DIRECTION. — In  cooking,  as  in  poetry,  archi- 
tecture and  the  other  fine  arts,  preserve  the  unities.  A 
skillful  cook  may  produce  a  composition,  such  as  a  mine* 


8  INTRODUCTORY. 

pie,  which  the  puzzled  eater  will  regard  with  mingled  won- 
der and  delight.  But  though  the  cook  should  not  wholly 
neglect  this  composite  art,  for  every  day  comfort  cultivate 
simplicity  and  directness.  Do  not  let  your  bread  be  a  puz- 
zle, nor  your  coffee.  If  you  are  asked  for  a  potato,  do  not 
cook  it  in  such  a  manner  that  .the  eater  will  think  you  did 
not  rightly  hear  what  *as  asked  for.  Many  eat  raw  toma- 
toes or  baked  potatoes,  because  that  is  the  only  way  in 
which  they  can  get  the  natural  flavor.  But  a  tomato  may 
be  cooked  so  that  it  will  have  as  distinct  and  decided  a 
tomato  flavor  as  the  raw  tomato  itself  has.  So,  an  apple 
may  be  cooked  to  taste  as  an  apple,  a  peach  to  taste  as  a 
peach,  a  turnip  as  a  turnip,  and  a  potato  to  taste  as  a  potato. 
Beware  of  messes.  Do  not  let  a  stewed  chicken  remind  the 
eater  of  boiled  pork.  Say  to  your  chicken,  your  coffee,  your 
beefsteak  or  your  potato,  as  you  prepare  it  for  the  table, 
"be  yourself,  be  natural." 

E — K. 


LOS  ANGELES  COOKERY. 


SOUP  DEPARTMENT, 


CORN  SOUP. 

MRS.    COL.    GEO.    SMITH. 

Eight  tender  ears  of  corn  cut  or  scraped;  cook  with 
enough  water  to  boil;  boil  half  an  hour,  and  then  add  two 
quarts  of  new  milk;  let  that  boil,  and  put  into  it  two  table- 
spoons of  butter,  rubbed  into  three  teaspoons  of  flour. 
Let  it  all  boil  once  more,  adding  pepper  and  salt.  Beat  into 
the  tureen  three  eggs,  stirring  briskly  while  the  boiling  soup 
is  poured  on.  This  soup  should  be  stirred  often  while 
cooking. 

GREEN  PEA  SOUP. 


MRS.  C.  G.  DU  BOIS. 


Boil  three  pints  of  green  peas  in  just  enough  water  to 
boil  them;  then  pour  in  three  pints  of  milk,  and  when  it 
boils  stir  in  one-fourth  pound  of  butter,  in  which  a  table- 
spoon of  flour  has  been  mixed;  stir  it  until  it  boils;  season 
with  salt  and  pepper. 


AMBER  SOUP. 


MRS.   J.    G.    HOWARD. 


Take  a  shin  of  beef,  and  about  a  pound  of  the  meat  cut 
up  small;  put  three  or  four  slices  of  salt  pork  into  a  pan  and 
fry  them  crisp;  take  out  the  pork,  slice  three  or  four  small 


10  LOS  ANGELES  COOKERY. 

onions,  put  into  the  fat  and  brown  carefully;  take  the  onions 
out,  put  in  the  reserved  meat  and  fry  brown  and  crisp;  put 
the  pork,  meat  and  onions  with  the  rest  of  the  meat  and  bone 
into  the  soup  kettle;  add  as  in  beef  soup  a  couple  of  carrots, 
a  turnip,  some  celery  and  a  few  bay  leaves;  pack  down,  cover 
•with  water  and  heat  gradually;  boil  slowly  six  hours;  strain 
and  set  away.  Next  day  skim  and  strain  through  a  coarse 
cloth  into  the  soup  kettle;  stir  in  the  whites  and  broken 
•hells  of  two  eggs  to  clear  it,  and  as  the  scum  boils  up  take 
it  off;  season  with  salt  and  pepper  and  a  little  mace.  A  few 
peeled  slices  of  lemon  may  be  added. 


OYSTER  SOUP. 


MRS.  C.  G.  DU  BOIS. 


To  one  quart  of  oysters  one  quart  of  water;  boil  up 
with  liquor  and  skim;  four  eggs  well  beaten  with  one 
pint  of  milk;  one  large  spoon  of  butter  rubbed  in  flour;  salt 
and  pepper. 


TOMATO  SOUP. 


MRS.  S.  B.  CASWELL. 


One  can  of  tomatoes  (or  one  quart  of  ripe  tomatoes),  to 
one  quart  of  milk;  boil  the  tomatoes  at  least  half  an  hour, 
then  strain  and  let  it  cool;  put  it  with  the  cold  milk  a  spoon- 
ful first  at  a  time;  season  with  salt,  pepper  and  butter.  Put 
it  on  the  stove  and  stir  until  it  is  thoroughly  heated— not 
boiled. 


GUMBO  SOUP. 

MBS.   ANNA   OGIER. 

il  a  shin  of  beef  an  hour;  pour  off  the  water;  let  it 
>oil  an  hour  longer,  then  put  in  salt  to  taste.  This  will 
make  two  and  one-half  gallons  of  gumbo;  when  you  add  to 


LOS  ANGELES  COOKERY.  11 

it  a  half  gallon  of  sliced  okra,  the  same  of  peeled  tomatoes, 
four  large  onions,  three  pods  of  green  peppers;  let  all  boil 
together  for  five  hours,  slowly,  so  as  not  to  scorch;  then  add 
a  half- pint  of  rice,  nicely  boiled,  and  let  it  cook  half  an  hour 
longer.  This  is  the  very  best  and  most  nutritious  soup  ever 
made,  and  a  great  Southern  dish. 


GERMAN  GUMBO  SOUP. 


MRS.    I.    AV.    HKLLMAN. 

Take  a  young  chicken  or  the  half  of  a  full  grown  one, 
mix  together  flour,  pepper  and  salt;  roll  the  fowl  in  it  and 
then  drop  it  in  hot  lard  and  fry  nice  and  brown.  Cut  okra 
up  in  rounds  until  there  is  over  a  quart  of  cut  okra;  when 
the  chicken  is  nearly  done  add  this  to  it,  and  fry  abcut  ten 
minutes,  stirring  all  of  the  time;  do  not  allow  this  to  brown. 
Next  pour  on  two  quarts  of  boiling  water,  and  drop  in  a 
slice  of  ham;  boil  this  down  to  one  and  one-half  quarts.  If 
you  desire,  about  ten  minutes  before  taking  it  off  the  fire, 
add  two  dozen  fresh  oysters  and  their  juice.  There  must  be 
rice  cooked  to  eat  with  Gumbo,  and  it  must  be  perfectly 
done  and  dry.  When  serving  the  soup  place  a  large  spoon- 
ful of  rice  in  each  plate  and  pour  the  gumbo  over  it. 


BROWN  FLOUR  SOUP. 


MRS.    M.    E.    J. 


Take  common  stock;  brown  a  teacup  of  flour;  add  to 
the  soup  until  sufficiently  thickened.  Stir  in,  just  before 
the  soup  is  served,  a  tablespoonful  of  cloves  and  allspice. 
Salt  and  pepper  to  taste. 


CHICKEN  AND  OYSTER  SOUP. 


MRS.  A'.  HIGBIE,  COMPTON. 

One  full-grown  chicken;  just  enough  water  to  cover  it; 
simmer  it  gently;  when  done,   take    the    chicken  out,  strain 


12  LOS  ANGELES  COOKERY. 

the  liquor;  add  one  quart  of  sweet  milk  to  one  of  broth,  if 
not  enough  broth  add  sufficient  boiling  water;  then  one 
quart  of  oysters  with  their  juice;  a  blade  of  mace;  one  table- 
spoon of  butter;  one  of  arrow-root;  flour  rubbed  into  the 
butter;  one  gill  of  hot  cream;  stew  gently  five  minutes;  use 
the  chicken  for  salad.  Cream  should  always  be  boiled  be- 
fore being  put  into  soup  or  gravy. 


BEEF  SOUP. 


MISS  MAKY  MOLELLAN. 


Three  pints  of  beef  stock;  half  an  onion  and  one  small 
potato  finely  chopped.  Boil  one  hour.  Add  one  and  one- 
half  cups  of  stewed  tomatoes;  salt  and  pepper;  boil  half  an 
hour  and  strain.  Add  two  well-beaten  eggs,  mixed  with  a 
little  cold  soup  (to  prevent  the  eggs  curdling),  and  serve. 


MILK  SOUP. 


ANONYMOUS. 

Four  large  potatoes;  two  leeks;  two  ounces  of  butter; 
three  tablespoonfuls  of  crushed  tapioca;  one  pint  of  milk. 
Put  the  potatoes  and  leeks,  cut  in  four,  in  a  sauce  pan,  with 
two  quarts  of  boiling  water;  two  ounces  of  butter;  a  tea- 
spoonful  of  salt,  and  pepper  to  taste;  boil  one  hour;  rub 
through  a  colander,  and  return  to  the  saucepan;  add  the 
milk;  sprinkle  in  the  tapioca,  and  let  it  boil  fifteen  minutes. 

TOMATO   SOUP. 


MISS  MARY  MCLELLAN. 


One  quart  can  of  tomatoes;  if  not  well  dissolved,  chop 
them  fine  and  boil  ten  minutes;  add  one-fourth  teaspoonful 
of  soda  and  stir  till  it  ceases  to  effervesce.  Then  add  two 
Boston  crackers,  pounded  fine;  season  with  butter,  salt  and 
pepper;  add  one  quart  of  milk  and  boil  ten  minutes. 


AD  VERTISEMENTS. 


13 


CHAS.  B.  WOODHEAD. 


LESLIE  F.  GAY. 


mm  & 


Wholesale  mi  Betifl  Dealers  in  all  iiais  of  Snea  inl  Criol 

CALIFORNIA  FRUITS 

Nuts,  Honey,  Trees,  Plants  and  Seeds. 

40  &  42  Spring  Street,  Los  Angeles,  Cal. 


PjtOENIX, 

George  F.  Coats,  Manager. 


TUCSON, 

Parmelee  &  Serrot,  Managers. 


MEYBERG  BROS,, 


— IMPORTEKS  AND  DEALERS   IN — 


lass  and  •inware, 


GRANITE  IRON  WARE, 
Toys,  Fancy  Goods,  Plated   Ware, 

CTTTLEZa'S',    IETC-,    ETC. 

81  Main  Street,  and  1,  3  &  5,  Temple  Street, 
LOS  ANGELES,  CAL. 


14 


AD  VERTISEMENTS. 


THE  CASH  HOUSE 


Nos.  30  and  32  Main  Street,  Baker  Bloch, 
LOS  ANGELES,  CAL. 


GOOD  GOODS,  UNIFORMLY  LOW  PRICES- 
DRY  GOODS,  MEN'S  GOODS, 

TRUNKS,  TRAVELING  BAGS^ETC. 

AGENT  FOR  BAZAAR  PATTERNS. 

LEN  J,  THOMPSON  &  Co,, 

DEALERS  IN 


WHOLESALE  AND  RETAIL. 


Teas  8  Cofifees  a,  Specialty 


36  Spring  St.,  Los  Angeles,  Coil. 


LOS  ANGELES  COOKERY.  15 


FISH  DEPARTMENT, 


SCALLOPED    OYSTERS. 


MRS.  J.  G.  EASTMAN. 

One  quart  of  oysters;  one  cupful  dry  bread-crumbs; 
two  spoonfuls  butter;  one-half  cup  of  cream;  pepper  and 
salt  to  taste.  Cover  the  bottom  of  a  buttered  baking-dish 
with  crumbs;  wet  these  with  the  cream;  pepper  and  salt, 
and  strew  with  small  pieces  of  butter;  then  put  in  the 
oysters,  with  a  little  of  their  liquor;  pepper  them,  strew 
pieces  of  butter  over  them,  and  cover  with  dry  crumbs;  put 
more  butter  on  top.  Set  in  the  oven,  and  bake  until  the 
juice  bubbles  up  to  the  top;  then  set  the  dish  for  a  few 
moments  on  the  upper  grating  of  the  oven  to  brown.  Send 
to  table  in  the  baking-dish. 


SCALLOPED    OYSTERS. 


MRS.  B.  S.  CHASE. 

Do  not  drain  the  liquor  from  the  oysters,  but  fish  them 
out  of  it  as  you  use  them;  in  that  way  as  much  liquor  as 
you  require  adheres  to  them;  use  stale  bread,  and  do  not 
crumble  too  fine,  or  it  will  be  clammy;  half  a  teaspoonful 
of  cream,  two  great  teaspoonfuls  of  butter,  salt  and  pepper; 
oysters  part  with  a  great  deal  of  moisture  in  cooking,  and  if 
the  mixture  is  too  wet  it  is  not  good;  it  should  be  rather 
dry  when  done.  Cover  the  bottom  of  a  well-buttered  baking- 
dish  with  a  layer  of  very  dry  bread  crumbs;  dust  over  a  litte 
•alt  and  pepper,  and  stick  little  bits  of  butter  all  over  the 


16  LOS  ANGELES  COOKERY. 

crumbs;  then,  with  a  spoon,  moisten  it  with  the  cream;  next 
place  a  layer  of  oysters,  alternating  with  bread  crumbs, 
until  the  dish  is  filled,  finishing  with  the  butter  and  cream; 
invert  a  plate  over  it  to  keep  in  the  flavor.  Bake  three- 
fourths  of  an  hour,  or  until  the  juice  bubbles  up  to  the  top; 
remove  the  plate,  and  brown  on  the  upper  shelf  of  the  oven 
for  two  or  three  minutes  only. 


FISH    BALLS. 


MRS.  HAZELTINE. 

Take  the  fish  left  from  dinner;  put  in  your  chopping 
tray,  being  careful  there  are  no  bones  in  it;  chop  fine;  pare 
or  boil  potatoes  enough  to  have  twice  the  quantity  of  pota- 
toes that  you  have  of  fish.  When  cooked,  turn  them  into 
the  tray  with  the  fish;  mash  fine,  and  to  a  quantity  that  will 
make  a  dozen  balls;  add  one  egg,  butter  the  size  of  an  egg, 
salt  and  pepper;  shape  and  fry  in  butter  or  lard. 


FISH    CHOWDER. 


MRS.  E.  S.  CHASE. 

Cut  the  fish  into  small  pieces;  put  a  layer  of  fish  in 
the  bottom  of  the  kettle,  in  which  sprinkle  salt  and  pepper; 
next  a  layer  of  sliced  potato,  then  another  layer  of  fish 
(sprinkle  well  with  pepper  and  salt),  until  you  have  the  de- 
sired quantity;  put  in  cold  water  enough  to  cover;  let  cook 
until  the  potato  is  done  (15  to  20  minutes);  add  one  cup  of 
milk,  a  piece  of  butter  half  the  size  of  an  egg,  flour  enough 
to  thicken.  Serve  in  soup  dishes. 


BAKED    WHITE    FISH. 


MRS.  J.  G.  EASTMAN. 


Clean  the  fish,  but  do  not  cut  off  the   head  and  tail; 
stuff  it  with  a  dressing  made  of  half  a  pound  of  bread- 


LOS  ANGELES  COOKERY.  17 

crumbs,  soaked  in  water  till  soft,  and  then  pressed  free  from 
the  water;  mix  with  the  crumbs  two  tablespoonfuls  of 
minced  onion,  some  butter,  chopped  parsley,  pepper  and 
salt,  and  a  beaten  egg.  When  the  fish  is  stuffed,  wrap  a 
piece  of  cord  around  it  to  keep  the  dressing  in.  Put  slices 
of  salt  pork  on  the  top  of  the  fish,  sprinkle  it  with  pepper 
and  salt,  put  some  hot  water  in  the  pan,  and  bake  in  a  hot 
oven,  basting  frequently.  When  done,  it  should  be  a  fine 
brown.  If  the  fish  is  large,  it  will  take  an  hour  to  bake  it. 
When  done,  take  it  up  and  boil  up  the  gravy  with  a  table- 
spoonful  of  catsup,  a  tablespoonful  of  flour,  wet  vrith  cold 
water  and  the  juice  of  a  lemon;  pour  this  sauce  over  the 
fish,  and  serve.  Any  fish  may  be  baked  in  this  way. 


BAKED    FISH. 


LOUISEJ. 

Take  the  upper  half  of  the  fish,  clean  and  wipe  it  very 
dry;  make  a  dressing  of  bread-crumbs  and  chopped  fat  pork; 
season  with  salt,  pepper,  thyme  and  marjoram;  fill  the  belly 
of  the  fish;  secure  it  well,  then  lay  it  on  a  pan,  with  slices 
of  pork  over  it,  and  a  little  water,  and  bake  one  or  one 
and  a  half  hours,  according  to  the  size  of  the  fish. 
Drawn  butter  for  baked  or  boiled  fish;  put  into  one  pint  of 
boiling  water  one-half  pound  butter,  and  one  teaspoonful  of 
corn-starch,  mixed  with  a  little  water;  boil  ten  minutes. 
Serve  in  a  gravy  tureen,  with  either  chopped  parsley  or  two 
hard-boiled  eggs,  chopped  fine. 


CODFISH  BALLS. 


MBS.  J.  G.  EASTMAN. 


Cut  the  codfish  in  pieces,  taking  out  the  bones  and  skin; 
then  shred  it  and  put  it  on  the  stove  in  some  cold  water. 
As  soon  as  it  begins  to  boil  change  the  water.  Repeat  this 
process  until  the  fish  is  tender  and  free  from  salt.  Do  not 
let  it  boil  or  it  will  be  tough.  When  it  is  done  mix  it  with 


18  LOS  ANGELES  COOKERY. 

twice  the  quantity  of  mashed  potatoes.  Form  them  into 
cakes,  adding  to  the  mixture  a  little  butter  and  a  beaten 
egg;  flour  the  cakes  and  fry  them  a  light  brown  in  boiling 
lard. 

A  GOOD  WAY  TO  COOK  FISH. 


MRS.  M.  6.  MOORE. 

If  in  the  brine,  soak  well,  then  lay  them  in  a  dripping 
pan  and  cover  well  with  good,  thick,  sweet  cream.  You  can 
add  pepper  to  the  cream,  if  you  wish,  also  a  small  piece  of 
butter.  Now  place  the  dripping  pan  in  the  oven  and  cook 
till  thoroughly  done.  If  the  fish  are  fresh,  salt  before  cook- 
ing. 


CLAM  FRITTERS. 


MRS.  J.  G.  EASTMAN. 


Stew  the  clams  until  done;  then  take  them  off  the  stove; 
remove  the  hard  edge;  chop  them  into  mincemeat  and  pour 
them  into  a  batter  made  of  one  cup  of  milk,  two  cups  flour, 
four  eggs,  a  little  salt  and  a  teaspoonful  yeast  powder. 
Mix  the  clams  thoroughly  into  this  batter  and  fry  in  hot  lard. 


FRIED  FISH  OF  ANY  KIND. 

MRS.  H.  C.  AUSTIN. 

Clean,  wash  and  dry  the  fish;  lay  them  in  a  large  flat 
dish;  salt  and  dredge  with  floar.  If  the  fish  are  large  and 
thick,  slice  them;  have  ready  a  frying  pan  of  hot  lard  or 
butter;  put  them  in  and  fry  to  a  good  brown. 


POTTED  TROUT. 


MRS.  M.  G.  MOORE. 

Take  one  dozen  trout;  dress  and  wipe  with  a  dry  cloth; 
strew  a  little  salt  in   and   over   them,   and  let  them  lie    ' 


LOS  ANGELES  COOKERY.  19 

night;  then  wipe  them  again,  with  a  dry  cloth  and  season 
with  one  ounce  of  white  pepper,  one-fourth  ounce  of  cay- 
enne, one-half  ounce  pounded  cloves  and  a  pinch  of  mace. 
Clarify  two  pounds  of  butter;  then  put  the  fish,  with  their 
backs  down,  in  a  pot  lined  with  paper;  pour  the  butter  over 
them,  and  bake  for  four  hours  in  a  slow  oven. 


FRIED  TROUT. 


MKS.  J.  G.  EASTMAN. 


Clean,  wash  and  dry  the  fish;  salt  and  pepper  them; 
roll  lightly  in  flour  or  corn  meal,  and  fry  quickly  in  boiling 
lard.  Take  them  up  as  soon  as  done  and  lay  upon  a  hot, 
folded  napkin  to  absorb  the  grease;  then  place  them  side  by 
side  in  a  heated  dish  and  send  to  the  table. 


FISH  CHOWDER. 


MRS.  H.  C.  AUSTIN. 

Take  a  pound  of  salt  pork,  cut  into  strips  and  soak  for 
five  minutes;  cover  the  bottom  of  the  pot  with  a  layer  of 
this;  cut  four  pounds  of  cod  or  sea-bass  into  pieces  two 
inches  square,  and  lay  enough  of  this  over  the  pork  to  cover 
it;  then  chopped  onions,  (these  may  be  omitted  if  desired); 
parsley,  summer  savory,  and  pepper,  also  crackers.  Repeat 
this  layeiing  until  your  fish  and  pork  are  used.  Cover  with 
cold  water  and  boil  gently  for  an  hour.  Then  take  out  the 
thick  part  with  a  skimmer,  and  after  thickening  the  other 
with  a  little  flour  and  butter,  pour  it  over  that  you  have 
skimmed  out. 


FISH  CHOWDER. 


MBS.  J.  G.  EASTMAN. 


Take  a  pound  of  salt  pork;  cut  it  into  strips  and  fry. 
Corer  the  bottom  of   a  pot   with   a  layer  of  this;  cut  four 


20  LOS  ANGELES  COOKERY. 

pounds  of  cod,  or  any  other  large  fish,  into  small  pieces  and 
put  a  layer  of  this  on  the  pork;  then  a  layer  of  onion,  sliced 
thin,  with  salt  and  pepper;  next  a  layer  of  crackers,  mois- 
tened with  hot  water;  then  the  pork  again,  the  fish,  onion, 
seasoning  and  cracker.  The  top  layer  must  be  buttered 
cracker.  Cover  the  whole  with  cold  water.  Stew  gently 
for  an  hour,  keeping  it  covered  with  water.  When  it  is 
done  thicken  with  a  tablespoonful  of  flour  and  the  same 
quantity  of  butter. 


BAKED  FISH. 


LOUISEJ. 

Clean  and  stuff  with  dressing  made  of  slices  of  bread 
well  buttered;  a  small  onion  chopped  fine;  salt  and  pepper, 
and  soften  with  hot  water;  then  sew  it  up;  lay  it  on  skewers 
in  the  baking  pan,  with  a  cupful  of  water;  baste  it  often 
with  butter  and  water,  and  bake  one  hour  until  tender  and 
brown.  Take  it  up  and  put  on  hot  dish,  and  take  out 
threads,  and  garnish  with  sliced  lemon  and  parsley;  thicken 
gravy  with  a  little  flour  and  butter  and  lemon  juice,  and 
serve  in  a  sauce  boat. 

Louisej  is  thoroughly  reliable. — EDS. 


CLAM  CHOWDER. 


MRS.  B.  M.  WIDNKY. 

Take  six  tablespoonfuls  of  pickled  pork  cut  into  dice; 
two  medium-sized  onions  and  one  desertspoon  of  butter,  and 
fry  thoroughly;  then  add  two  tablespoons  of  flour;  bronw  well 
and  place  on  the  back  of  the  stove.  Put  one  quart  of  clams 
over  the  fire  in  their  own  liquor;  when  they  have  boiled 
three  minutes,  strain  them  and  return  the  liquor  to  the  fire; 
add  to  the  liquor  the  fried  pork  and  onions;  one  quart  of 
milk;  one  pint  of  cream;  one  quart  of  potatoes,  cut  in  dice, 
and  salt  to  taste.  When  about  to  send  to  table,  add  the 


LOS  AXGELES  COOKERY.  21 

clams  chopped  fine,  one  and  one  half  pints  of  toasted  bread, 
cut  in  dice,  and  a  little  thyme. 


TO  COOK  CODFISH. 


MRS.  C.  G.  DUBOIS. 

Shred  about  two-thirds  of  a  quart  of  codfish;  wash  it 
with  fresh  cool  water,  and  let  it  soak  in  cold  water  until 
quite  fresh;  drain  off  the  water  and  put  it  in  a  saucepan 
with  a  pint  of  sweet  cream  and  one-half  pint  of  sweet  milk; 
let  it  come  to  a  boil;  beat  together  one  egg  and  tablespoon- 
ful  of  flour,  and  two  tablespoonfuls  of  milk;  put  into  sauce- 
pan and  stir  continually  till  dote;  add  butter,  the  size  of  a 
butternut;  serve  on  buttered  toast. 


BAKED  SHAD. 


MRS.  M.  K.  J. 

Clean  and  stuff  with  force  meat;  lay  at  length  in  the 
pan;  pour  in  one  pint  of  water  and  a  gill  of  mushroom  cat- 
sup; add  pepper,  a  little  ^vinegar,  salt,  six  cloves  and  two 
cloves  of  garlic;  baste  well  while  baking;  when  done  remove 
to  the  platter,  and  stir  the  gravy  till  sufficiently  reduced; 
thicken  with  butter  and  browned  flour,  and  pour  over  the 
fish. 


SAUCE    HOLLANDAISE. 


MISS  RACHEL  KREMER. 

To  be  used  with  boiled  fish. — Take  a  large  piece  of  un- 
salted  butter,  put  it  in  a  ban  marie  (a  sort  of  double  sauce- 
pan, used  generally  for  boiling  milk);  when  melted,  pour  it 
on  the  yolks  of  two  or  three  uncooked  eggs,  stirring  slowly 
all  the  time;  add  a  little  of  the  water  the  fish  has  been  boiled 
in,  a  little  salt,  and  some  lemon  juice.  Sauce:  The  yolks  of 
two  hard-boiled  eggs,  with  a  teaspoonful  of  English  mustard, 


LOS  ANGELES  COOKER  Y. 


a  teaspoonful  of  anchovy  butter,  the  green  of  an  onion,  well 
mashed,  or  chives,  if  you  can  get  them,  oil  and  vinegar. 
Mix  these  ingredients  as  in  mayonaise. 


BOILED  MACKEREL. 


MRS.  M.  E.  J. 


When  the  fish  has  been  cooked  until  tender  in  boiling 
water,  remove  the  back-bone  and  sprinkle  the  inner  surface 
with  chopped  parsley;  brown  butter  the  size  of  an  egg;  add 
a  dash  of  vinegar;  mix  well  arid  pour  over  the  opened  fish; 
clap  together  and  serve. 


HERRING. 


MRS.  THEO.  WOLLAVEBISEH. 

Take  the  herring,  and  clean  very  nicely;  soak  in  milk 
over  night.  When  ready  for  use  put  them  on  a  platter, 
cover  with  onions,  cut  very  fine;  take  the  milt,  a  spoonful 
of  vinegar,  one  of  sweet  oil;  keep  adding  oil  and  vinegar 
until  the  milt  is  dissolved,  then  pour  through  a  wire  sieve 
over  the  fish. 


TO  STEW  FISH  WITH  EGGS  AND  LEMONS. 

MISS   RACHEL    KREMER. 

For  this  stew,  some  firm  white  fish  is  the  best.  After 
the  fish  is  cleaned,  slice  about  an  inch  and  a  half  in  thickness; 
season  with  salt,  pepper  and  ginger,  then  set  it  aside.  Soak 
about  half  a  loaf  of  bread  in  water;  when  well  soaked,  squeeze 
dry,  then  take  some  stale  bread  and  grate  it;  mix  this  with 
the  soaked  bread;  chop  a  small  slice  of  the  fish  very  fine, 
also  parsley  and  two  eggs,  and  add  to  the  bread;  season  with 
ginger,  pepper  and  salt  to  taste;  make  small  balls  of  this 
mixture,  which  ate  to  be  cooked  with  ihe  fish.  Now  take 


LOS  ANGELES  COOKERY.  23 

two  teaspoons  of  olive  oil,  in  a  stew-pan,  with  some  chopped 
up  onion,  fry  to  a  light  brown,  and  add  a  cup  of  water  and 
a  half  cup  of  vinegar.  Then  put  fish  in  kettle,  next  balls, 
taking  care  not  to  allow  them  to  break;  if  there  is  not  suf- 
ficient water  and  vinegar  to  cover  the  fish  well,  add  more, 
always  having  half  as  much  vinegar  as  water;  allow  it  to 
cook  slowly  until  quite  done.  While  it  is  cooking,  squeeze 
two  large  lemons,  being  careful  that  the  seeds  do  not  mix 
with  the  juice.  Separate  the  whites  f^om  the  yolks  of  two 
or  three  eggs,  and  pour  the  lemon  juice  slowly  into  the 
yolks.  When  the  fish  is  thoroughly  cooked,  pour  the  hot 
juice  very  slowly  and  carefully  into  the  eggs  and  lemon, 
taking  great  care  that  it  does  not  curdle.  (You  need  not 
make  use  of  all  the  hot  juice,  add  as  much  as  you  wish,  for 
this  is  only  a  sauce.)  Pour  sauce  over  fish  again,  and  set  on 
back  of  stove  until  it  thickens,  not  allowing  it  to  come  to 
a  boil.  Dish  slowly  and  carefully,  so  that  every  piece,  also 
the  balls,  come  out  whole.  Garnish  the  dish  with  parsley. 
This  preparation  is  to  be  eaten  cold. 


CRAB    CREOLE. 


MRS.  M.  E.  J. 

Take  three  large  crabs  or  lobsters;  pick  fine,  after  they 
have  been  boiled;  place  in  a  deep  baking  dish;  alternate 
layers  of  crab  seasoned  with  made  mustard,  cayenne,  salt, 
butter  and  chopped  parsley,  and  layers  of  bread  crumbs  till 
the  dish  is  filled;  then  pour  milk  over  it  till  it  will  absorb 
no  more;  let  the  top  layer  be  bread  crumbs  with  little  dabs 
of  butter  strewn  over;  bake  until  brown: 


A  I)  VERTISEMENTS. 


G-RANG-E_  STORE. 

From  and  after  October  first  we  shall  sell 
goods  for  CASH  and  at  CASH  PRICES.  The 
public  is  hereby  notified  that  the  best  place 
in  the  city  to  buy  GROCERIES  &  PROVISIONS 
is  at  the  Grange  Store, 

1G3  ^vdz^-iisr  ST^ZEZEI?, 

SEYMOUR  &  CO.,  Proprietors. 

W.  E.  COOLEY, 


—  DEALER    IN  — 


27  Spring  St.,  Los  Angeles,  Cal. 

(Opposite  the  Court  House.) 

Mattresses  of  all  kinds  made  and  renovated.  Furniture 
repaired  and  upholstered.  The  highest  CASH  PRICE 
paid  for  second-hand  furniture. 


122  Main  Street,  Los  Angeles,  Gal. 

VICKERY"  &  HINDS, 

WHOLESALE   AND   RETAIL    DEALERS    IN 


Sj 

All  kinds  of  Sausages,  Corned  Beef,  etc.,  always  on  ban?. 

*T.  It.— Goods  Delivered  to  all  Part*  of  the   City. 


ADVERTISEMENTS. 


-  0. 


— DEALER  IX — 


Artesian  Well  Pipe,  Farming  Machinery,  Etc., 
No,  33  Spring  Street,  Los  Angeles,  Cal. 


#i±js  M*L6MJLL6Ml 

59  MAIN  ST.,  LOS  ANGELES,  CAL. 

THEO.  WOLLWEBER, 


DEALER    IN  - 


M.  W.   GUILDS, 


—  DEALER     IN  — 


, 

v 

PLUM  BE  K  AND  GAS  FITTEK. 

21  Los  Angeles  Street,  Los  Angeles,  Cal. 


!< 


OO-, 


Temple  Block,  Main  and  Spring  Streets,  /.os  Angeles,  Cal. 


Portraits  in  Oil,  Water  Colois,  Ink  and  Crayons,  a  Specialty. 


26  LOS  ANGELES  COOKERY. 


MEAT   DEPARTMENT, 


BROILING. 


MKS.  ADELIA  HALL. 

This  is  not  only  the  most  rapid  manner  of  cooking 
meat,  but  is  justly  a  favored  one.  It  has  nearly  the  same 
effect  upon  meat  as  roasting;  the  albumen  of  the  outer  por- 
tions is  hardened,  and,  forming  a  skin,  retains  the  juices. 
It  should  be  turned  rapidly  in  order  to  produce  an  equal 
effect,  but  the  meat  should  not  be  punctured  with  a  fork. 
Salt  meat  should  be  put  into  cold  water,  and  boil  slowly. 
A  red  pepper  dropped  in  the  water  will  prevent  the  rising 
of  an  unpleasant  odor.  Fresh  meat,  unless  for  soup,  should 
be  put  into  boiling  water  and  allowed  to  cook  very  gently; 
no  salt  to  be  added  until  nearly  done.  In  roasting,  put  into 
a  hot  oven,  and  baste  frequently. 


BROILED  STEAK. 

MRS.  L.  C.  GOODWIN. 

Have  the  gridiron  smoking  hot;  place  the  platter  de- 
signed for  the  steak  in  the  oven  'to  heat;  put  the  steak  on 
the  hot  iron;  for  a  medium  sized  steak  it  will  not  be  neces- 
sary to  turn  more  than  once;  when  done  remove  to  the 
platter,  and  add  butter,  pepper  and  salt;  put  in  the  oven  for 
a  few  moments,  and  send  hot  to  the  table. 


:  o : 

POTTED  BEEF. 


MRS.  MARY  BACK  MAX. 


Beef  flar.k  10  pounds;  take  off  the    outside  skin,  salt 
and  pepper  thoroughly,  then  roll  and  tie;  put  in  a  flat-pot, 


LOS  ANGELES  COOKERY.  a  27 

with  three  pints  of  water,  add  tablespoonful  each  of  whole 
cloves  and  of  allspice;  boil  two  hours;  take  off  cover  and 
roast  down;  keep  turning;  roast  to  a  light  brown. 


SPANISH  HASH. 

MRS.    J.    R.    TOBERMAN. 

Chopped  meat,  one  pint;  chopped  onions,  one  cup; 
three  tomatoes,  chopped  fine.  Roast  five  large  red  chillies  in  a 
hot  oven;  when  a  light  brown  throw  them  into  a  little  hot 
water;  rub  thoroughly  till  the  pulp  separates  from  the  skins; 
pass  the  pulp  through  a  cullender.  Put  a  little  lard  in  a 
frying  pan;  add  the  onions  and  tomatoes  and  fry  a  light 
brown;  add  the  chopped  meat  and  red  pepper  sauce,  and  a 
little  salt;  stew  fifteen  minutes. 


TO    COKN    BEEF. 

MRS.    S.  C.  FOY. 

Take  twelve  or  fifteen  pounds  of  beef,  cut  from  the 
round;  cut  it  into  four  pieces;  put  it  into  a  jar  or  cask;  cover 
it  with  brine  made  as  follows:  To  one  gallon  boiling  water 
dissolve  rock  salt  until,  when  cold,  a  fresh  egg  will  float; 
one  teaspoonful  of  saltpetre  will  give  the  meat  a  red  color; 
turn  a  plate  over  the  meat,  and  weight  it  down  with  a  stone. 
In  about  four  days  pour  off  the  brine,  boil  it,  skim  it,  cool 
it,  and  pour  it  over  the  meat  again.  Six  days  will  corn 
thoroughly. 


STUFFED  CHILLIES. 


MRS.  J.  R.  TOBERMAN. 


Take  twelve  large  green  bell  chillies;  roast  them  on 
bright  coals,  and  put  them  in  hot  water  to  remove  the  skins; 
cut  off  the  stem  ends,  remove  the  seed  and  veins,  and  fill 
with  the  following  dressing:  Take  cold  beef,  pork  or  veal, 


28  LOS  ANGELES  COOKER  Y. 

k 

chopped  fine;  add  chopped  onions,  with  bread  crumbs,  and 
season  with  butter,  salt  and  pepper  to  taste;  bake  in  a  quick 
oven  fifteen  minutes;  serve  hot  with  roast  beef,  or  as  a  side 
dish. 


HAM  TOAST. 


MK-.    S.    C.    HUBBELL. 


One  quarter  of  a  pound  of  lean  ham  chopped  fine;  beat 
well  the  yolks  of  three  eggs;  one  tablespoonful  of  melted 
butter;  two  tablespoons  of  cream,  or  good  milk;  stir  over 
the  fire  till  it  thickens,  and  spread  on  hot  toast. 


MOCK  DUCK. 


MRS.    E.    C.    STARIN. 


Take  a  flank  steak;  make  a  dressing  the  same  as  for 
ducks;  spread  it  on  the  steak;  then  roll  up  and  tie  tight 
with  a  string  to  keep  it  in  shape;  lay  in  a  platter  with  a  lit- 
tle water;  sprinkle  with  pepper  and  salt,  and  bake. 


HASH  CAKES. 


MKs.    MARY  BACKMA.V. 


Two  pounds  of  cold  roast  or  corned  beef,  six  large 
potatoes,  one  raw  onion;  chop  fine;  salt  and  pepper  to  taste; 
make  in  balls;  roll  into  flour,  then  fry  in  hot  lard. 


SPICED    BEEF. 


MRS.  GEORGE    CLARK. 


Procure  from  eight  to  ten  pounds  of  ribs  of  beef — those 
with  considerable  fat  on  are  best;  remove  the  bone,  rub  the 
meat  well  with  one  ounce  of  salt-petre,  pounded  fine!  Three 


LOS  ANGELES  COOKERY.  29 

hours  after  tins  has  been  applied,  rub  on  a  half-pound  of 
moist  sugar;  let  the  meat  lie  in  this  for  two  days.  Take 
one  ounce  of  ground  pepper,  one  ounce  of  pounded  mace, 
a  few  cloves,  likewise  well  pounded,  and  a  teaspoonful  of 
cayenne  pepper;  mix  all  together  thoroughly,  and  rub  well 
into  the  beef,  particularly  into  the  holes,  adding  occasionally 
a  little  salt.  Roll  up  the  meat  as  a  round,  and  bind  it  with 
a  strong  fillet.  Chop  some  shredded  suet  fine,  and  cover  the 
beef  with  it.  Put  a  cupful  of  water  in  the  baking-pan,  and 
bake  in  a  moderately  heated  oven  from  five  to  six  hours. 


MEAT  BALLS. 


MRS.    .1.    K.    TOBBBMAK. 

Chop  one  teacuptul  of  ham;  mix  with  a  pint  of  mashed 
potatoes,  and  one  or  two  well-beaten  eggs;  a  little  salt  and 
pepper,  and  a  wee  bit  of  mustard,  sage,  or  sweet  marjoram; 
roll  in  balls  and  fry  in  hot  lard. 

SLICED    MUTTON    WITH    MUSHROOMS. 


MRS.  M.  E.  J. 

Cut  meat  thin,  no  fat  or  skin;  flour  both  sides; 
take  six  large  mushrooms,  cut  up  in  four  pieces,  put 
in  to  stew  with  a  piece  of  butter;  add  a  little  stock,  pepper 
and  salt.  When  done,  put  in  the  meat;  heat  slowly;  stir 
frequently;  don't  boil  it.  As  soon  as  done,  and  the  gravy 
thickens,  serve  on  toast,  or  fried  bread  around  the  dish. 


BEEF   A'  LA    MODE. 


MRS.  S.  SPEEDY. 


A  round  of  beef,  cut  out  the  bone,  and  fill  the  place 
with  a  rich  stuffing  of  bread-crumbs,  onions,  a  lump  of  butter 
the  size  of  an  egg,  one  egg.  Have  ready  one  teaspoonful 
of  salt,  pepper,  cloves  and  mace,  mix  all  together;  make  in- 


30  LOS  ANGELES  COOKERY. 

cisions  in  the  beef  with  a  knife,  and  put  in  strips  af  fat 
pork  rolled  in  the  spices;  sprinkle  the  remainder  of  the 
spices  over  the  beef,  then  cover  the  whole  with  fat  pork  to 
prevent  its  burning.  Tie  the  beef  around  to  keep  it  in 
place;  place  in  an  oven,  with  three  quarts  of  water;  bake 
five  hours;  baste  it  often  with  lard  and  butter  mixed  in  flour. 
When  done,  skim  off  the  fat  and  thicken  the  gravy;  season 
with  walnut,  catsup  and  mace. 


HAM    SANDWICHES. 


MRS.  DR.  ROSS. 

Five  pounds  of  cold  boiled  ham  and  two  fresh  beef- 
tongues.  Chop  together,  very  fine;  then  add  one  teaspoon- 
ful  dry  mustard,  one  tablespoonful  white  sugar,  one  tea- 
spoonful  pepper.  Moisten  the  meat  by  stirring  into  it  two 
well-beaten  eggs.  Spread  between  thin  slices  of  buttered 
bread.  This  quantity  will  make  a  hundred  sandwiches. 


SAUSAGE    STEW. 


MRS.  II.  K.  8.  O  MELVENY. 


Make  a  thick  layer  of  slices  of  peeled  potatoes,  sprinkle 
on  a  little  salt,  and  then  cut  up  sausages  over  the  potatoes. 
Continue  alternate  layers  of  potatoes  and  sausages — the  top 
layer  being  potatoes — pour  in  a  little  water,  and  stew. 


STEAK  WITH  ONIONS. 


MRS.    ANNA    OGIER. 


Take  a  porterhouse  steak;  have  the  frying  pan  very  hot 
and  grease  with  hot  lard,  so  the  steak  will  crisp  quickly. 
After  it  has  crisped  on  both  sides,  remove  to  dish  and  keep 
on  stove.  Have  two  large  onions  chopped  and  scalded  with 
boiling  water;  then  put  them  into  the  pan  from  which  the 


LOS  ANGELES  COOKERY.  31 

steak  has  been  removed;  salt  and  pepper  and  fry  to  a  light 
brown;  then  add  a  spoon  of  butter,  dredge  with  flour;  add 
as  much  milk  or  cream  as  will  make  a  nice  gravy.  Let  it 
come  to  a  boil  and  pour  over  the  steak. 


VEAL    LOAF. 


MRS.  L.  M.  THOMPSON. 


Take  three  pounds  of  raw  veal  and  one  pound  of  salt 
pork,  ten  large  crackers,  one  teaspoonful  of  pepper,  and  one 
of  sage;  chop  well  together,  season  with  salt,  and  add  three 
eggs  and  a  half-teacup  of  cream.  Make  into  a  loaf,  and 
bake  three  hours;  baste  often  witli  butter  and  water. 


PATE  DE  VEAU. 

M.    E.    HOYT. 

Three  and  one-half  pounds  of  leg  of  veal,  fat  and  lean; 
six  small  crackers;  one  slice  of  fat  pork;  two  eggs;  one 
tablespoonful  of  black  pepper;  one  nutmeg.  Chop  all  the 
ingredients  very  fine  and  mix  them;  beat  the  eggs  and  add 
them  to  the  mixture,  together  with  a  piece  of  butter  the  size 
of  an  egg,  and  a  tablespoonful  of  salt;  roll  in  a  ball  and 
bake  in  a  pan  or  dish  for  an  hour  and  a  half. 


SPICED  BEEF. 


MRS.    I.    R.    DUNKELBERGER. 

Take  the  brisket;  cut  it  into  pieces  the  size  you  wish  to 
cook;  rub  them  with  fine  salt,  a  little  sugar,  cloves,  allspice, 
pepper  and  saltpetre;  roll  the  beef  up  tight  and  tie  it;  to  thirty 
pounds  of  beef  allow  a  cup  of  salt,  a  cup  of  spice  (whole),  a 
piece  of  saltpetre  the  size  of  a  nutmeg,  broken  fine;  when 
prepared  pack  into  a  keg;  add  one  quart  of  white  wine  vin- 
egar, and  enough  brine  to  cover  the  beef.  In  one  week  it 


32  LOS  ANGELES  COOKERY. 

will  be  fit  for  use  and  will  keep  six  months.  A  piece  weigh- 
ing eight  pounds  must  he  boiled  six  hours;  press  eight  hours; 
serve  "old  with  any  sauce  preferred.  Worcestershire  is  usu- 
ally given  the  preference. 


BEEF  A  LA  MODE. 


Mi;s.  ii.  i*.  s.  O'MELVEXV. 

Take  a  round  of  beef;  make  incisions  all  through  it; 
then  roll  strips  of  raw  salt  pork,  in  a  seasoning  made  of 
thyme,  cloves,  pepper  and  salt,  half  a  teaspoonful  of  each, 
and  draw  them  through  the  holes  made  in  the  beef;  put  in 
a  pot  with  some  small  onions  and  a  quarter  of  pound  of  but- 
ter; pour  on  enough  hot  water  to  cover  it  and  cook  slowly 
three  or  four  hours. 


POTTED   MEAT. 

MKS.  M.  G.  MOORE. 

Cut  the  meat  from  the  bone;  chop  fine  and  season 
highly  with  pepper  and  salt,  cloves  and  cinnamon;  moisten 
with  vinegar,  Worcester  sauce  or  butter  melted,  according 
to  the  kind  of  meat  used  or  to  suit  your  taste.  Pack  it  tight 
in  a  stone  jar  and  cover  the  top  with  about  one-forth  inch  of 
melted  butter.  It  will  keep  for  months  and  always  affords  an 
excellent  dish  for  tea. 


TO    MAKE   BRAWN— ENGLISH. 


ANONYMOUS. 


Two  hours  and  a  half  or  three  hours.  A  pig's  head  of 
six  or  seven  pounds,  one  and  three-quarter  pounds  of  lean 
beef,  four  or  five  cloves,  pepper,  salt  and  cayenne  pepper. 
Clean  the  pig's  head  thoroughly,  put  into  a  stew-pan  with 
about  a  pound  and  three  quarters  of  lean  beef,  cover  with 
cold  water,  and  boil  until  the  bones  can  be  removed,  skim- 


LOS  ANGELES  COOKERY.  33 

ming  frequently.  Put  the  meat  into  a  hot  pan  before  the 
fire,  and  mince  it  as  fine  as  possible,  and  as  quickly;  season 
well  with  the  spices,  pepper,  salt  and  cayenne;  stir  briskly 
together,  and  press  in  a  brawn-tin  or  cake  mould  with  a  very 
heavy  weight,  until  quite  cold  and  thoroughly  set.  When 
required  for  use,  dip  the  mould  into  boiling  water,  and  turn 
the  brawn  out  on  a  dish. 


LIVER  CHEESE. 


MIJS.    HERBERT,    VENTURA. 

Boil  a  beer's  liver,  heart  and  tongue;  remove  all  the 
hard  sinewy  parts,  and  chop  the  remainder  fine;  add  to  this, 
half  pound  of  salt  pork,  also  chopped  fine;  season  it  all  well, 
put  into  a  pan  and  press  it  hard.  After  standing  a  few  hours 
it  will  come  out  in  a  solid  cake,  and  is  very  nice  to  slice  for 
breakfast  or  lunch. 


ROAST  BEEF— GERMAN. 


MRS.  THEO.  WOLLWEBER. 

If  your  roast  is  secured  the  night  before  using,  roll  it  in 
a  cloth  wet  with  vinegar;  if  not,  take  a  piece  of  the  round, 
not  too  large,  a  piece  of  butter,  one  or  two  onions  sliced, 
two  carrots,  two  or  three  tomatoes,  salt  and  pepper.  Put  in 
a  kettle,  cover  closely  and  steam  until  done  and  brown, 
adding  vinegar  or  water  to  taste,  and  basting  frequently. 
When  almost  finished  thicken  with  bread  crumbs.  Strain 
the  sauce  before  sending  to  table. 


WARMED-OVER  MEATS. 


MRS.  M.  G.  MOORE. 


A  good  way  to  use  cold  bits  of  fish — Pick  the  fish  from 
the  bones  into  small  pieces;  cut  two  or  three  small  potatoes 
up  pretty  fine;  melt  some  butter  in  the  spider;  add  a  little 


34  LOS  ANGELES  COOKERY. 

cream,  then  put  fish  and  potatoes  into  this,  and  pepper  and 
salt.  Stir  frequently  till  heated  through,  not  browned;  just 
before  lifting  to  the  dish  add  one  or  two  well-beaten  eggs. 
Serve  hot.  Nice  for  breakfast. 


ANOTHER. 


MRS.  M.  G.  MOORE. 

Cut  slices  of  cold  roasted  meat  and  mince  it  very  fine; 
brown  some  flour  in  butter,  and  moisten  with  stock  or  water; 
add  salt  and  pepper  and  let  it  simmer  ten  minutes;  add 
some  more  butter  and  some  gherkins  cut  in  slices;  then  add 
the  minced  meat  and  let  simmer  slowly,  not  boil.  Use  pars- 
ley and  capers  with  mutton  instead  of  gherkins. 


VEAL    POT-PIE. 


MRS.  J.  HINES. 


Cut  the  meat  into  small  pieces;  place  in  a  pot  and  cook 
with  little  water;  when  cooked,  thicken  the  gravy  and  sea- 
son to  taste.  Make  a  light  crust  and  cut  up  in  square 
pieces;  drop  into  the  kettle  and  cover  up  tight. 


TO  BAKE  A  HAM. 


MRS.  S.  SPEEDY. 


Take  a  nice  plump  ham,  scrape  and  wash  nicely.  Have 
ready  a  dough  made 'of  flour  and  water;  roll  out  about  an 
inch  thick, and  cover  your  ham  completely  with  this,  wetting 
the  edges  to  prevent  exposing  the  ham.  Bake  three  hours. 


BREAKFAST    FRITTERS. 


MRS.  DR.  ROSS. 


Chop  very  fine  any  kind  of  cold  meat — though  veal  or 
ham  is  the  nicer.     For  one  cup  of  minced  meat  take  one 


LOS  ANGELES  COOKERY.  35 

cup   of  sweet  milk,   one   egg,  tablespoonful  bread-crumbs, 
and  one  of  flour;  add  a  little  pepper  and  salt,  and  fry  to  a  ' 
light  brown,  as  you  would  small  butter-cakes. 


A   NICE    WAY   OF   COOKING    COLD    MEATS. 


MRS.  BARROWS. 


Chop  the  meat  fine,  season  with  salt,  pepper  and  a  little 
onion,  or  else  tomato  catsup;  fill  a  bread-pan  two-thirds  full, 
cover  it  over  with  mashed  potato,  which  has  been  salted,  and 
has  milk  in  it;  lay  bits  of  butter  over  the  top,  and  set  it 
into  the  oven  for  fifteen  or  twenty  minutes. 


OMELET  OF  VEAL. 


MRS.  C.  G.  DU  BOIS. 


Take  two  pounds  of  veal,  chopped  fine,  eight  grated 
crackers,  one  spoon  sage,  same  of  pepper  and  salt,  four  eggs, 
one  teacup  of  sweet  milk,  one-half  butter;  mix  all  well 
together,  and  bake  one  and  a  half  hours. 


SCRAPPLES. 


MRS.  HERBERT,  VENTURA. 


Take  a  pig's  head,  boil  it  until  the  meat  cleaves  from 
the  bone;  cut  it  fine,  mix  it  in  the  liquor  it  was  boiled  in, 
with  Indian  meal,  pepper,  salt  and  herbs  to  suit  the  taste. 
Boil  until  it  is  about  the  consistency  of  mush.  Let  it  cook, 
cut  in  slices,  fry  in  lard.  It  will  keep  two  or  three  weeks. 


HUNTER'S    RQAST. 


MRS.  R.  M.  WIDNEY. 


Ingredients — One   leg   mutton;  one  pound  smoked  ba- 
con.    Preparation — Cut  the  bacon  in  slices  about  two  inches 


30  LOS  ANGELES  COOKERY. 

long  and  three-fourths  inch;  make  insertions  or  pockets  near 
the  surface  of  the  mutton  and  insert  the  bacon.  Roast  in 
usual  manner.  The  slips  of  bacon  should  be  so  inserted  that 
the  fat  from  the  bacon,  while  roasting  will"  drain  down 
through  the  mutton  to  flavor  it. 


SPICED  VEAL. 


MRS.  C.  G.  DU  BOIS. 

Take  some  of  the  thick  loin  of  veal;  cut  it  into  small 
pieces,  and  pour  over  it  as  much  hot  spiced  vinegar  as  will 
cool  it.  To  one-half  pint  of  vinegar  put  a  teaspoonful  of 
allspice,  a  very  little  mace,  salt  and  cayenne  pepper. 


HAMBERGER  STEAK. 


MKS.  J.  A.  GRAVES. 


Equal  parts  of  beef,  veal  and  pork,  chopped  fine;  sea- 
son with  pepper,  salt,  thyme  and  nutmeg,  grated  lemon  peel 
and  the  juice  of  one  lemon,  eggs  and  bread  crumbs;  shape 
into  oblong  form  and  cover  thickly  with  flour;  bake  and 
baste  often. 


TO  CURE  1,000  HAMS. 


MR.  E.  8.  B. 


Sixty  pounds  of  salt;  three  gallons  of  molasses;  two 
and  one-half  pounds  of  potash;  one-quarter  pound  of  salt- 
petre. Pack  and  fill  up  with  well  or  spring  water;  lie  in 
brine  five  weeks  and  then  they  are  ready  to  smoke. 


BEEF-STEAK  PIE. 


MKS.  BARROWS. 

Take  cold  roast  beef,  cut  it  into  thin  slices,  about  an 
inch   long;  take  raw  potatoes,  peel  them,  and   cut  them  in 


LOS  ANGELES  COOKERY.  37 

thin  slices.  Have  ready  a  deep  dish;  lay  some  of  the 
potatoes  on  the  bottom,  then  a  layer  of  beef,  and  so  on  until 
the  dish  is  filled;  season  it  as  you  would  chicken  pie;  fill  it 
with  boiling  water,  cover  with  a  crust,  and  bake  it. 


BOILED   TONGUE. 


MRS.  AMELIA  HALL. 

In  choosing  a  tongue  ascertain  how  long  it  has  been 
dried  or  pickled,  and  select  one  with  a  smooth  skin,  \vhich 
denotes  its  being  young  and  tender;  if  a  dried  one,  and 
rather  hard,  soak  it  at  least  for  twelve  hours  before 
cooking  it;  if,  however,  it  is  fresh  from  the  pickle,  two  or 
three  hours  will  be  sufficient  for  it  to  remain  in  soak;  put 
the  tongue  in  a  stew-pan,  with  plenty  of  cold  water  and  a 
bunch  of  savory  herbs;  let  it  gradually  come  to  a  boil,' skim 
well  and  simmer  gently  until  tender;  peel  off  the  skin, 
garnish  with  tufts  of  celery  or  parsley  sprouts,  and  serve. 
Boiled  tongue  is  frequently  sent  to  table  with  boiled  poultry 
instead  of  ham,  and  is,  by  many,  preferred;  if  served  cold, 
peel  it;  fasten  it  down  to  a  piece  of  board  by  sticking  a 
fork  through  the  root  and  another  through  the  top,  to 
straighten  it;  garnish  with  parsley.  A  large  tongue  needs 
to  be  cooked  between  four  and  five  hours,  a  small  one,  be- 
tween two  and  three  hours. 


BRAINS. 


MRS.  M.  E.  J. 

Scald,  clean  and  stew  in  one-quarter  pound  of  butter, 
a  tablespoonful  of  fine  parsley,  juice  of  a  lemon,  and  salt 
and  pepper. 

t  *  o  * 

BRAINS    BAKED. 


MRS.  M.  E.  J. 


Clean  and  stew  until  done;  mix  with  one  egg;  season 
as  before,  except  parsley;    add  a  tablespoonful  of  butter; 


38  LOS  ANGELES  COOKERY. 

>- — _ 

mix  with  fine  bread  crumbs,  and  heap  in  a  tin  plate.     Strew 
the  tup  with  crumbs  and  pieces  of  butter;  brown  in  the  oven. 


TONGUE    CHEESE. 


MKS.  A.  A.  DODSWORTH. 


One  beef's  tongue,  two  calves'  livers,  three  pounds  salt 
pork;  boil  until  well  done;  mince  very  fine;  season  to  taste 
(with  spice,  if  desired);  press  in  a  pan  or  mold  until  cold, 
then  it  is  ready  to  slice  and  serve.  Makes  a  delicious  cold 
dish  for  lunch. 


BROILED    TRIPE. 


ANONYMOUS. 


Prepare  tripe  as  for  frying;  lay  it  on  a  broiling  iron, 
over  a  clear  fire;  let  it  broil  gently;  when  one  side  is  done 
turn  the  other  side;  take  it  up  on  a  hot  dish,  butter  it; 
garnish  with  lemon  or  parsley. 


FRIED    TRIPE. 


MKS.  DR.  FRENCH. 


Having  boiled  the  tripe  until  perfectly  tender  all  through, 
cut  into  pieces  three  or  four  inches  square;  make  a  batter 
of  four  eggs,  four  tablespoons  flour,  and  a  pint  of  milk; 
season  with  nutmeg;  dip  each  piece  of  tripe  twice  into  the 
batter,  then  fry  it  in  hot  butter  or  lard. 


BRAINS. 


MKS.  ANNA  OGIER. 

Parboil  them,  let  them  cool,  and  skin  them;  careful  not 
to  break;  cut  in  slices  about  an  inch  wide;  dredge  with  con 


LOS  ANGELES  COOKERY.  39 

meal,  pepper  and  salt;  fry  in  hot  lard;  garnish  with  double- 
leaf  parsley. 


TO    FRY    TRIPE. 


ANONYMOUS. 


Take  prepared  tripe,  wash  and  wipe  dry;  cut  it  four 
inches  square;  dip  first  in  egg,  then  flour;  let  it  fry  gently 
to  a  delicate  brown,  in  butter,  if  liked;  add  to  the  gravy  a 
wine  glass  of  vinegar  and  water;  boil  up,  and  pour  over  the 
dish  with  the  tripe. 


HEAD-CHEESE. 


MRS.  ANNA  OGIER. 


Boil  pig's  feet  till  perfectly  tender,  so  that  the  bones 
may  be  easily  removed;  season  with  pepper,  salt  stirred  in; 
wet  a  mould  in  cold  water,  pour  in  the  cheese,  press  down; 
when  well  formed,  turn  out,  and  keep  in  cornmeal  gruel  and 
vinegar. 


40  LOS  ANGELES  COOKERY. 


FRENCH   DEPARTMENT- 


SOUP. 


MADAME   OHBVALLJBR. 

Take  four  pounds  of  meat  and  put  in  a  soup  pot  filled 
with  water;  add  a  handful  of  salt.  When  the  soup  boils 
skim  it;  when  no  more  scum  rises,  add  two  carrots,  two 
turnips,  celery,  parsley,  cloves,  laurel  leaf,  some  thyme  and 
one  onion,  cut  in  four  parts.  Fill  again  the  pot  with  water; 
keep  a  slow  fire;  let  boil  slowly,  and  leave  on  the  fire  for 
four  hours. 


POTATO  SOUP. 


MADAME    CHEVALLIER. 


Take  three  potatoes,  one  onion  and  some  parsley; 
chopped,  not  too  fine;  put  in  a  pot  with  piece  of  butter, 
brown  well;  add  water  and  meat  gravy,  if  you  have  any, 
and  one  spoonful  of  rice.  Cook  for  two  hours;  salt  and 
pepper  to  taste. 


BLANQUETTE  DE  VEAU. 


MADAME    CHEVALLIER. 


Take  the  breast  of  veal  or  lamb  and  cut  in  small  pieces, 
melt  a  piece  of  butter  the  size  of  an  egg;  mix  with  it 
a  large  spoonful  of  flour;  do  not  let  brown.  Add  to  this 
some  boiling  water,  parsley,  laurel  and  thyme,  and  place  in  a 


LOS  ANGELES  COOKERY.  41 

vessel  with  the  veal ;  cook  for  two  hours  over  a  slow  fire. 
Before  serving,  take  the  yolk  of  an  egg  and  mix  with  it, 
stirring  well. 


CABBAGE  SOUP. 


MADAME  CHEVALLIER. 


Take  one  pound  of  pork  (salt)  and  half  of  a  cabbage- 
head;  put  the  pork  in  a  pot  of  cold  water,  let  it  boil  for  an 
hour;  after  which,  throw  the  water  off,  replacing  with  hot 
water;  when  it  boils,  add  the  cabbage,  carrot,  turnip,  and  a 
piece  of  garlic,  mashed  with  a  knife,  and  pepper — no  salt ; 
let  it  boil  for  two  hours,  then  take  the  cabbage  out,  put  in  a 
dish  with  the  carrots  and  turnips  around,  the  pork  over  it, 
and  serve  as  a  vegetable.  Take  the  soup  and  pour  into  a 
dish  over  small  pieces  of  bread. 


MASHED  PEA  SOUP. 


MADAME    CHEVALLIER. 

Soak  for  twenty- four  hours  one  pound  of  pease,  then  put 
on  the  fire  in  cold  water,  with  one  onion,  one  clove  and  one 
laurel  leaf,  salt  and  pepper;  boil  for  two  hours;  then  strain 
and  mash  the  pease;  put  them  in  the  same  water,  with  a 
piece  of  butter;  cook  half  an  hour.  Take  bread,  cut  in 
small  pieces,  and  fry  in  butter  to  a  light  brown ;  put  it  in  the 
soup  dish,  and  when  ready  to  serve,  pour  over  the  soup. 


ONION  SOUP. 


MADAME    CHEVALLIER. 


Put  in  a  pot  some  chopped  onions  and  a  piece  of  but- 
ter; when  well  browned,  take  a  spoonful  of  flour  and  mix 
in.  Pour  into  the  pot,  while  stirring,  one  quart 
of  milk;  boil  fifteen  minutes;  salt  and  pepper.  Take  the 


42  LOS  ANGELES  COOKERY. 

yolk  of  an  egg,  beat  it  with  a  little  of  the  soup,  and  mix 
all  together,  stirring  constantly.  Pour  the  soup  over  slices  of 
bread,  cut  very  thin. 


PUMPKIN  SOUP. 


M  A  J  )  A  M  K  CH  E  VALLI  E  U  . 

Take  two  slices  of  pumpkin,  wash,  peel,  and  cut  in 
small  pieces;  put  in  pot  of  water  to  boil;  when  cooked, 
empty  out  the  water  and  strain  the  pumpkin;  put  in  a  pot, 
add  water,  one  spoonful  of  rice  or  vermicelli,  and  a  lump  of 
butter;  salt  and  pepper.  When  the  rice  is  cooked  the  soup 
is  done. 


MUTTON  STEW. 


MADAME  CHEVALLIEU. 


Chop  some  onion  and  fry;  add  a  few  potatoes,  cut  in 
small  pieces,  fry,  then  add  small  pieces  of  mutton,  and 
when  all  is  well  fried,  add  water,  cook  for  one  hour  and  a 
half,  then  add  a  little  parsley. 


TOMATO  SAUCE. 


MADAME  CHEVAU.IEi;. 


Take  twelve  tomatoes,  an  onion,  a  green  pepper,  parsley 
and  garlic,  let  it  cook  for  half  an  hour  without  water,  then 
strain;  afterwards  add  a  piece  of  butter,  with  a  small  spoonful 
of  flour;  let  it  cook  again  for  half  an  hour. 


*  o  *      _ 


TURKEY   STUFFING. 


Chop  an   onion   with   some   parsley,  put  in  a   pan  with 
bread  soaked  in  milk,  one    raw  egg,  and  a   large   piece  of 


LOS  ANGELES  COOKER  Y.  43 

butter;  pepper  and  salt,  fry  for  ten  minutes,  and  then  put 
it  in  the  turkey,  and  sew  the  turkey  up.  If  you  wish  olives 
in  it,  do  not  put  in  any  onion. 


COFFEE. 


MADAME  CHEVALLIEK. 


Use  a  French  coffee  pot;  take  half  Java  and  half  Costa 
Rica;  filling1  the  measure  with  coffee,  throw  over  it  boiling 
water  until  the  coffee  pot  is  full. 


CHICKEN  FRICASSEE. 


MADAME    CHEVALLIER. 


Take  the  chicken,  cut  in  pieces,  and  fry;  then  take  an 
t>nion,  chop,  and  fry  until  well  browned;  mix  flour  with  it; 
add  water,  salt  and  pepper;  put  the  chicken  in  with  this, 
and  let  it  cook  for  an  hour  witli  a  slow  fire. 


HOW  TO  COOK  EGGS. 


MADAME    MEYER. 


Either  poach  or  boil  them  not  quite  hard;  make  a  to- 
mato sauce  by  cooking  tomatoes  in  a  good  deal  of  butter; 
season  with  pepper  and  salt  and  add  the  yolks  of  two  eggs, 
stirring  the  tomatoes  slowly  into  the  eggs;  when  this  sauce 
is  done  pour  it  over  the  eggs. 


FILLED  EGGS. 


MADAME  MEYER. 


Boil  the  eggs  quite  hard,  then  cut  them  across  the 
centre,  taking  out  the  yolks;  moisten  some  bread-crumbs 
with  milk,  squeeze  them  quite  dry,  mix  them  with  the  yolks 
well;  to  this  add  finely  chopped  parsley,  and  salt. 


44  LOS  ANGELES  COOKERY. 

When  this  filling  is  well  worked  together,  fill  the  whites 
with  it;  butter  a  flat  pan,  put  the  eggs  in  with  the  flat  side 
down,  and  put  whatever  of  the  filling  may  be  left  over 
around  them;  make  a  rich  white  sauce,  and  pour  it  over 
them,  sprinkle  a  few  bread-crumbs  over  it,  and  set  in  the 
oven  ten  minutes.  Dish  it  in  the  pan. 


SAUTE— CHICKEN  OR  KIDNEY. 


MADAME    MEYER. 

Slice  and  brown  the  chicken  in  fat;  when  nicely 
browned  add  a  glass  of  soup,  one  onion,  a  carrot,  some 
thyme  and  parsley,  a  small  piece  of  garlic  and  one  small 
green  onion;  let  it  cook  for  a  little  while;  then  add  mush- 
rooms and  cook  an  hour  or  so  longer;  if  you  like,  add  a  lit- 
tle chopped  parsley. 


MARANGOT  —  CHICKEN,     LEG     OF     LAMB,     OR 
RABBIT. 

MADAME    MEYER. 

(Mushrooms  with  the  chicken  or  leg  of  lamb,  but  not 
with  rabbit.)  Carve  the  same  as  you  do  for  the  Saute,  and 
brown  in  sweet  oil;  then  add  pepper,  salt  and  mushrooms; 
before  adding  the  mushrooms  to  the  marangot,  brown  them. 
When  it  is  done,  add  a  .'ittle  tomato  sauce,  and  decorate  with 
toasted  bread  or  fried  eggs.  In  both  of  the  above  recipes 
you  cut  the  meat  or  fowl  the  same  as  for  any  stew. 


ESTR  AGON— CHICKEN. 


MADAME    MEYER. 

Scald  the  estragon  (estragon  is  an  herb).  Take 
the  liver  of  the  chicken,  chop  it  very  fine,  adding  pepper 
and  salt  and  a  piece  of  butter.  To  this  add  the  estragon 
and  work  them  well  together;  then  fill  the  chicken  with  it, 


LOS  ANGELES  COOKERY.  45 

and  put  it  in  the  oven,  -with  butter  and  a  little  lard,  until 
it  is  nicely  browned;  after  it  is  nicely  browned  you  wrap  it 
in  white  cooking  paper;  baste  it  very  often  until  it  is  done. 
For  the  sauce,  chop  some  estragon  fine,  add  a  little  but- 
ter and  flour;  after  they  are  well  mixed,  the  yolk  of  one  egg, 
a  little  soup,  pepper  and  salt  to  taste,  and  just  a  little 
vinegar. 

_________  •  f\  • 

HOW  TO  STEW  PIGEONS. 


MADAME    MEYER. 

To-a  dozen  pigeons  take  a  bottle  of  olives,  cut  them  as 
well  as  you  can  from  the  stones,  and  chop  very  fine  with  the 
livers  of  the  pigeons;  add  bread  crumbs,  and  season  with 
thyme,  ginger,  pepper  and  salt;  stuff  the  pigeons  with  this 
mixture  and  sew  them  up;  rub  some  seasoning  into  them 
and  wrap  in  grape  leaves,  so  as  to  completely  cover  each 
one;  then  set  aside.  Brown  some  flour  in  a  large  lump  of 
butter  in  a  stew  pan,  and  add  some  soup;  put  the  pigeons 
in  and  stew  till  done;  take  off  the  grape  leaves  and  dish. 


46 


AD  VERTI8EMENT8. 


DILLON  &  KENEALY 


HAVE    A    COMPLETE    STOCK    OF 


All  European  and  Eastern  Novelties 

AT     THE  


DILLON  4&  KENEALY. 


DEALERS    IX  


BEE  MEN'S  SUPPLIES,  ETC., 

.  1  1  O  3^Ea,in.  Street, 
LOS  ANGELES,  CAL. 


A 1)  VERTISEMMNTS. 


LAEGEST  STOCK  WJ 


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AND  MANUFACTORY. 
IO4:  Main  Street,  Los  Angeles. 

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OKO1CE 


GOODS  DELIVERED  FREE  OF  CHARGE. 


48  LOH  ANGELES  COOKERY. 


POULTRY  AND  GAME, 


HUNTERS'  STEW. 

.1.  A.  GRAVES. 

Let  those  who  would  partake  of  a  delightful  repast 
prepare — "  Ponen  siyna  novis  prceceptis." 

Take  one  dozen  quail  (use  doves  if  you  can't  get  quail), 
clean  well,  place  them  in  a  porcelain  lined  stew  pan,  with 
tight  fitting  cover.  Let  the  pan  be  large  enough  to  admit  of 
all  additions  hereinafter  enumerated.  Pour  in  a  gallon  of 
water;  add  two  pods  of  red  pepper,  black  pepper  and  salt, 
to  suit  taste,  and  small  slice  of  bacon;  boil  well  with  cover 
on  for  at  least  an  hour;  then  add  potatoes,  tomatoes,  one  large 
onion,  quartered,  celery,  chopped  fine,  green  corn,  cut  from 
the  ear  (canned  corn,  if  fresh  is  not  in  season),  two  table 
spoonfuls  of  fresh  butter,  more  water,  if  necessary  to  keep 
from  burning,  and  stew  for  at  least  an  hour  and  a  half.  Reg- 
ulate the  amount  of  vegetables  according  to  taste.  The 
tomatoes  and  corn  add  much  to  the  flavor.  A  few  rabbits, 
quartered  and  cooked  with  the  birds,  is  also  an  improvement. 
Serve  hot. 


TO   FATTEN   A  TURKEY,  MAKE   THE    DRESSING 
AND  ROAST  IT. 


MHS.  ANXA  OGIEE. 


Get  your  turkey  six  weeks  before  you  need  it;  put  him 
in  a  coop  just  large  enough  to  let  him  walk,  or  in  a  small 
yard;  give  him  walnuts — one  the  first  day,  and  increase 
every  day  one  till  he  has  nine;  then  go  back  to  one  and  uj 


LOS  ANGELES  COOKERY.  40 

to  nine  until  you  kill  him,  stuffing  him  twice  with  corn  meal 
dough  each  day,  in  which  put  a  little  chopped  onion  and 
celery,  if  you  have  it.  For  the  dressing,  use  bread,  picked 
up  fine,  a  table  spoonful  of  butter,  some  sage,  thyme, 
chopped  onion,  pepper,  salt,  and  the  yolks  of  two  eggs,  and 
pour  in  a  little  boiling  water  to  make  it  stick  together;  be- 
fore putting  it  in  the  turkey  pour  boiling  water  inside  and 
outside,  to  cleanse  and  plump  it;  then  roast  it  in  a  tin 
kitchen,  basting  all  the  time.  It  will  be  splendid,  served 
with  a  nice  piece  of  ham  and  cranberry  sauce. 


TO  COOK  SPRING  CHICKEN. 


>!RS.  C.  G.    DU    BOIS. 

Separate  each  joint;  after  cleansing  and  washing,  dry 
in  a  towel;  melt  equal  portions  of  butter  and  lard;  when 
hot,  fry  the  pieces  carefully  and  place  them  in  a  covered 
dish.  Turn  the  drippings  out  of  the  pan,  put  in  a 
spoonful  of  butter.  When  melted,  pour  in  a  teacup  of 
cream  which  has  salt  and  pepper,  a  little  grated  nutmeg  and 
a  little  parsley  in;  stir  it  well,  and  when  it  boils  pour  over 
the  chicken. 


SMOTHERED  CHICKEN. 


MRS.  GEORGE    CLARK. 


Prepare  a  fowl  as  for  roasting,  put  it  in  a  pot  of  boiling 
water  and  cook  until  tender;  within  twenty  minutes  of  be- 
ing done  add  a  cup  of  rice,  which  will  cook  in  the  gravy; 
add  parsley,  pepper  and  salt.  Serve  the  chicken  in  a  dish 
with  the  rice  around  it. 


JELLIED  CHICKEN. 


SIRS.  .1.  G.  HOWARD. 


Boil  a  chicken  (or  chickens)  in  as  little  water  as  possible 
until  the  meat  falls  from  the  bones;  chop  the  meat  fine, 
seasoning  with  a  little  salt,  pepper,  lemon  or  mace;  put  into 


50  LOS  ANGELES  COOKERY. 

the  bottom  of  a  mold  some  slices  of  hard-boiled  eggs,  then 
a  layer  of  chopped  chicken,  another  of  egg,  then  chicken, 
until  the  mold  is  nearly  full.  Boil  down  the  water  in  which 
the  chicken  was  cooked,  with  a  large  piece  of  gelatine  or 
sea-moss  farina,  until  about  a  cup  and  a  half  is  left;  season 
and  strain  through  a  very  coarse  net,  and  pour  over  the  mold 
of  chicken.  Let  it  stand  over  night,  or  all  day,  near  the 
ice;  to  be  garnished  with  celery  tops  or  parsley. 


FRIED  CHICKEN. 


MKS.  I.  AV.   HELLMAN. 

Cut  the  chicken  in  quarters,  cut  out  the  bones,  without 
spoiling  the  shape  of  the  chicken,  lay  them  in  a  bowl  with 
vinegar  and  a  very  little  sweet  oil,  season  with  pepper,  salt, 
a  few  young  onions,  parsely  and  thyme;  let  remain  this  way 
for  a  few  hours,  turning  it  *n  the  meanwhile  several  times; 
then  take  out  and  dry  on  a  towel;  dip  the  pieces  in  a 
hatter  composed  of  Hour,  eggs  and  water.  Fry  nice  and 
brown. 


PRESSED  CHICKEN  OR  FOWL. 


MRS.  M.  G.  MOORE. 


Take  the  meat  from  the  bones  of  a  cooked  fowl,  chop 
fine,  season  highly,  add  to  it  dressing  and  gravy;  heat  hot, 
stirring  all  the  while,  then  put  into  a  mold,  laying  a  heavy 
weight  upon  it;  when  cold,  slice  it. 


BREAKFAST  QUAIL. 

J.  A.  GRAVES. 

Prepare  the  birds  by  opening  on  the  back;  put  them  in 
a  dripping  pan;  season  well  with  salt,  pepper  and  a  gener- 
ous supply  of  butter;  add  enough  water  to  cover  the  bottom 
of  the  pan;  then  place  your  pan  in  a  hot  oven  and  frequent- 


LOS  ANGELES  COOKERY.  51 

]y  turn  your  birds,  and  baste  them  with  the  seasoned  water 
in  the  pan,  which  gradually  cooks  down  and  makes  a  fine 
gravy.  By  continued  basting,  your  birds,  when  well  done 
and  nicely  browned,  will  still  be  rich  and  juicy,  and  will  be 
of  much  better  flavor  than  when  broiled.  Serve  on  thin 
slices  of  buttered  toast. 

PRESSED  CHICKEN. 


MRS.  J.  AV.  GILLETTE. 

Put  two  chickens  in  a  pot,  corer  with  water,  and  stew 
slowly  until  the  meat  drops  from  the  bone,  then  take  out 
and  chop  it.  Let  the  liquor  boil  down  until  there  is  a  cupful; 
put  in  a  small  cup  of  butter,  a  table  spoonful  of  salt,  one  of 
pepper,  a  little  parsley  and  a  beaten  egg;  stir  this  through 
the  meat;  Slice  a  hard-boiled  egg,  lay  in  the  dish,  and  press 
in  the  meat;  when  ready  for  the  table  garnish  with  celery 
tops. 


YOUNG  CHICKEN  WITH  CAULIFLOWER. 

MRS.  I.  W.  BELLMAN*. 

Cut  the  chicken  in  pieces  and  boil  in  water  seasoned 
with  different  spices  and  a  little  lemon  juice,  thickened  with 
a  little  flour  and  the  yolks  of  several  eggs;  cook  the  cauli- 
flower in  water,  with  a  little  salt  and  butter;  after  it  is 
cooked  tender,  drain  it.  Serve  the  chicken  in  the  center  of 
a  dish,  surrounded  by  the  cauliflower,  and  pour  the  gravy 
over  all. 


CHfCKEN  STEW. 


MRS.  C.  G.    DU    BOIS. 


Cut  up  two  tender  chickens;  cover  with  lukewarm 
water  and  boil  gently  until  done;  salt  the  liquor  to  taste; 
when  the  chicken  is  cooked  remove  to  a  dish  and  keep  warm. 
Take  the  pot  from  the  fire  and  skim  the  grease  from  the 


52  LOS  ANGELES  COOKERY. 

liquor,  then  place  the  pot  of  liquor  over  the  fire;  mix  well 
together  half  teacup  of  sifted  flour,  two  well  beaten  eggs 
and  half  teacup  of  milk;  add  some  of  the  liquor;  then  pour 
all  into  the  boiling  liquor,  stirring  all  the  time;  salt  and  pep- 
per; put  the  chicken  in,  let  it  boil  up  once,  then  remove  to 
a  large  dish. 

.._  *  (\*  - 

TURKEY  STUFFING. 


MRS.   K.  M.  WIDNEY. 

Take  stale  but  very  light  sweet  bread,  pour  over  cold 
water,  and  drain  as  dry  as  possible  immediately;  let  stand 
an  hour  or  more,  then  add  butter  plentifully,  pepper,  salt, 
sage,  and  lastly,  chestnuts  which  have  been  previously 
boiled  in  salt  water,  peeled  and  chopped. 

L •  r\  • 

•  \J  • 

TO  COOK  WILD  DUCKS. 


MIIS.  ('.  G.    DU    BOIS. 

Put  the  ducks  in  a  large  pot,  cover  with  cold  water, 
and  add  two  good  sixed  onions  for  each  duck;  when  half 
done  remove  from  the  water,  stuff  with  mashed  potato  and 
beaten  egg — two  to  each  fowl — seasoned  with  onions,  sage, 
salt  and  pepper,  and  bake  until  thoroughly  done,  frequently 
basting  with  gravy.  Serve  with  brown  gravy,  in  which  is 
stirred  parsley,  chopped  fine  and  fried  in  butter. 


TOUGH  OLD  FOWLS. 

MRS.  JOHN    SMITH. 

Make  a  stuffing  of  bread  crumbs,  celery  and  butter, 
chopped  and  mixed;  salt  and  pepper  to  taste;  stuff  the  fowl 
and  sew  up  the  openings  with  coarse  thread;  when  it  is  ready 
to  cook,  lay  the  fowl  on  a  wire  tea  stand  in  a  pot  and  put  in 
about  a  quart  of  water;  cover  very  closely;  the  fowl  must 
not  be  in  the  water,  but  above  it;  put  the  pot  over  a  slow 
fire  and  let  it  boil  very  slowly  for  two  to  three  hours,  de- 


LOS  ANGELES  COOKERY.  53 

pending  on  the  age  and  toughness  of  the  fowl;  when  tender 
put  in  a  baking  pan  with  the  water,  which  should  be  much 
reduced  by  this  time,  and  bake  for  twenty  minutes  or  half 
an  hour — long  enough  to  brown  nicely.  If  the  fowl  is  fat, 
as  it  should  be,  this  is  a  sure  way  of  making  it  eatable. 


TO  ROAST  TEAL  DUCKS. 


MRS.  ANNA  OGIEB. 


Pick  and  clean  and  hang  them  for  two  days;  make  a 
stuffing  of  bread,  picked  up;  salt,  pepper,  onions  and  a 
small  piece  of  butter;  put  them  into  a  pan  and  dredge  them 
with  flour,  a  little  pepper  and  salt;  baste  frequently. 


BOILED  FOWL  WITH  OYSTERS. 

MRS.  GEORGE    CLARK. 

Take  a  young  fowl,  stuff  with  oysters,  put  it  into  a  jar, 
and  plunge  the  jar  in  a  kettle  of  water;  boil  for  an  hour 
and  a  half;  there  will  be  a  quantity  of  gravy  from  the 
juices  of  the  fowl  and  oysters,  in  the  jar;  make  it  into  a 
white  sauce  with  the  addition  of  an  egg  and  some  cream,  or 
a  little  flour  and  some  butter;  add  oysters  to  it,  or  serve  it 
plain  with  the  fowl.  The  gravy  that  comes  from  a  fowl 
dressed  in  this  manner  will  be  a  stiff  jelly  the  next  day, 
while  the  fowl  will  be  very  white  and  tender  and  of  an  ex- 
ceedingly fine  flavor. 


PRESSED  CHICKEN. 


MRS.  L.  M.  THOMPSON. 


Boil  the  chicken  until  the  meat  drops  from  the  bones, 
remove  from  the  pot  and  shred  fine,  season  with  pepper,  salt 
and  a  little  butter.  Let  the  liquor  left  in  the  pot  boil  down, 
so  as  to  leave  not  more  than  a  small  teacupful;  pour  it  on 


54  LOS  ANGELES  COOKERY. 

the  chicken  and  stir  in.  Dip  a  mold  in  cold  water  and  fill 
with  the  chicken;  press  down  and  let  stand  over  night. 
Serve  with  Saratoga  potatoes. 


ROAST  TURKEY. 


MRS.  T.  8.  STANWAY. 

Wash  the  inside  and  outside  of  the  turkey.  Prepare  a 
dressing  in  the  following  manner:  Soak  sufficient  bread  in 
cold  water  to  fill  the  turkey.  Add  half  cup  of  melted  butter, 
season  with  salt,  pepper,  sage,  nutmeg  or  mace,  thyme 
or  marjoram.  One  egg  in  the  dressing  makes  it  cut 
smoothly.  Fill  the  crop  and  body  with  dressing,  sew 
up,  tie  the  legs  and  wings,  rub  well  with  butter  and  a 
little  salt;  dredge  with  flour;  roast  it  from  two  to  four  hours, 
according  to  size.  It  should  roast  slowly  at  first  and  be 
basted  frequently,  having  two-thirds  of  a  pint  of  water  in 
the  dripping  pan.  Boil  the  liver  and  gizzard,  mince  fine, 
thicken  the  gravy  with  a  little  flour,  and  add  a  spoonful  of 
currant  jelly  if  liked. 


ANOTHER  WAY 


Stuff  them  with  oysters  and  bread,  put  them  in  a  pot 
with  a  little  water  and  steam  till  done. 


TO   COOK   DUCKS  OF  A 

LARGE 

SIZE. 

MRS.  ANNA  OGIKR. 

ROAST  GOOSE. 


MRS.  T.  8.  STAN  WAY. 


A  goose  for  roasting  should  be  young,  tender  and  fat. 
In  preparing  a  goose  for  cooking,  save  the  giblets  for  the 
gravy.  After  the  goose  has  been  drawn,  singed  well, 
washed  and  wiped  inside  and  out,  and  trussed  so  as  to  look 
round  and  short,  make  a  quantity  of  stuffing  of  dry  bread 


LOS  ANGELES  COOKERY.  55 

crumbs,  three  good-sized  onions,  minced  'fine,  sage,  pep- 
per and  salt,  one  egg,  two  if  the  goose  is  large,  and  three 
spoonfuls  of  butter.  Fill  the  goose  and  roast;  keep  well 
basted.  A  goose  must  be  thoroughly  done.  Roast  from 
two  to  three  hours,  according  to  size.  Boil  the  giblets  in 
water,  seasoned  with  salt,  pepper  and  a  bit  of  butter, 
dredged  with  flour.  Mince  liver  and  gizzard  fine;  put  the 
two  gravies  together  and  serve  them  up  in  a  gravy  tureen. 
To  serve  with  goose,  have  apple  sauce,  made  of  fine  Jersey 
apples,  steamed  very  dry  and  well  sweetened. 


BONED  TURKEY. 


MRS.  ADELIA  HALL. 

Boil  a  turkey  in  as  little  water  as  possible  until  the 
meat  falls  from  the  bones.  Remove  all  the  bones  and  skin. 
Pick  the  meat  into  small  pieces  and  mix  light  and  dark  to- 
gether. Season  with  pepper,  salt  and  sage;  put  into  a  mold 
and  pour  the  liquor  over,  which  must  be  kept  Tfarm;  press 
with  a  heavy  weight. 


PLOVERS. 


MRS.  T.  8.  STANWAY. 


Birds  with  peculiar  and  pleasant  flavor.  Roast  plain, 
basting  only  with  butter,  or  fill  them  with  a  forcemeat  and 
rub  over  the  outside  with  beaten  egg,  and  then  roll  each 
plover  in  finely-grated  bread  crumbs  and  roast.  Serve  upon 
buttered  toast. 


SMOTHERED  CHICKEN. 


MRS.  ADELIA  HALL. 


Dress  chickens  and  let  them  stand  in  water  half  an  hour, 
to  make  white;  put  in  a  baking  pan,  first  cutting  them  open 
at  the  back;  sprinkle  salt  and  pepper  over  them,  putting  a 


56  LOS  ANGELES  COOKERY. 

piece  of  butter  "here  and  there.  Then  cover  tightly  with 
another  pan  the  same  size  and  bake  one  hour.  Baste  often 
witb  butter. 


BIRDS  WITH  MUSHROOMS. 


MRS.  T.  S.  STANWAY. 

Take  plovers,  woodcock  or  snipe;  truss  them  as  if  for 
roasting;  put  into  each  a  button  mushroom.  Have  a  quart 
of  mushrooms;  put  the  birds  and  remaining  mushrooms  into 
a  stew  pan;  season  with  a  little  salt  and  pepper;  add  a  quar- 
ter of  a  pound  of  butter,  rolled  in  flour,  with  a  little  water. 
If  cream  is  plentiful  you  may  use  half  cream  and  half  but- 
ter. Cover  the  pan  closely  and  stew  gently  till  the  birds  and 
mushrooms  are  tender  all  through.  Dip  in  hot  water  slices 
of  toast  with  the  crust  trimmed  off.  When  the  birds  are 
done  lay  them  on  the  toast,  with  the  mushrooms  around.  If 
you  cannot  get  button  mushrooms,  divide  large  ones  into 
quarters. 


CHICKEN  SANDWICHES. 


MRS.  ADELIA  HALL. 

Stew  a  chicken  until  very  tender;  season  with  a  little 
salt;  take  out  the  bones  and  pack  the  meat  firmly  in  a  deep 
dish,  mixing  white  and  dark  meat  nicely  together;  pour  the 
broth  in  which  the  chicken  was  stewed  over  it.  There 
should  be  just  enough  to  cover  the  meat  nicely.  When 
cold  cut  in  smooth  slices;  if  desired,  sprinkle  with  marjoram 
or  sage,  and  place  between  slices  of  good  bread. 


FORCEMEAT  STUFFING. 


MRS.  T.  S.  STANWAY. 

Forcemeat  is  considered  an  indispensable  accompani- 
ment to  most  mado  dishes,  and  when  composed  with  good 
taste  gives  additional  spirit  and  relish  to  even  that  "sover- 
eign of  savoriness,"  turtle  soup.  It  is  also  sent  up  in  pat- 
ties, and  for  stuffing  veal,  game,  poultry,  etc.  The  ingredi- 
ents should  be  so  proportioned  that  no  one  flavor  predomi- 


LOS  ANGELES  COOKERY.  57 

nates.  To  give  the  same  flavor  to  the  stuffing  of  poultry, 
game,  or  veal,  etc.,  argues  a  poverty  of  invention.  With  a 
little  contrivance  you  may  make  as  great  a  variety  as  you 
have  dishes.  The  poignancy  of  forcemeat  or  stuffing  should 
be  proportioned  to  the  savoriness  of  the  viands  to  which  it 
is  intended  to  give  an  additional  zest.  Some  dishes  require 
a  very  delicately  flavored  forcemeat.  For  others  it  must  be 
full  and  highly  seasoned.  What  would  be  fine  for  turkey 
would  be  insipid  for  roast  pig.  Most  people  have  an  ac- 
quired and  peculiar  taste  in  stuffing,  etc.,  and  what  exactly 
pleases  one  seldom  is  what  another  considers  the  most  agree- 
able. The  consistency  of  forcemeats  is  rather  a  difficult 
thing  to  manage.  Take  care  to  have  the  ingredients  fine 
and  thoroughly  incorporated.  Forcemeat  balls  must  not  be 
larger  than  a  small  nutmeg.  If  they  are  for  brown  sauce, 
flour  and  fry  them;  if  for  white,  put  them  into  boiling 
water  and  boil  them  for  three  minutes.  The  latter  are  by 
far  the  most  delicate.  Sweetbreads  and  tongues  are  the 
favorite  materials  for  forcemeat.  No  one  flavor  should  pre- 
dominate. A  selection  may  be  made  from  the  following 
list,  being  careful  to  use  the  least  of  those  articles  which 
are  the  most  pungent:  Cold  fowl,  veal,  ham,  game,  fat  ba- 
con, beef  suet,  crumbs  of  bread,  parsley,  white  pepper,  salt, 
nutmeg,  yolks  and  whites  of  eggs,  well  beaten,  to  bind  the 
mixture.  The  forcemeat  may  be  made  with  any  of  these 
articles  without  any  striking  flavor.  Therefore  any  of  the 
following  different  ingredients  may  be"  made  use  of  to  vary 
the  taste:  Oysters,  tarragon,  savory,  sage,  thyme,  mar- 
joram, sweet  basil,  garlic,  cayenne,  onions,  mace,  cloves,  and 
yolks  of  hard-boiled  eggs  and  curry  powder. 


BROILED  QUAIL. 


MRS.  ADELIA  HALL. 

Dress  carefully,  and  soak  a  short  time  in  salt  and  water. 
Split  down  the  back;  dry  with  a  cloth,  and  rub  them  over 
with  butter;  place  on  the  gridiron  over  a  clear  fire;  turn 
often,  and  dip  in  melted  butter;  season  with  salt.  Prepare 
a  slice  of  thin  toast,  nicelv  buttered  and  laid  on  a  hot  dish, 
for  each  bird.  Lay  a  bird  breast  upward  on  each  piece. 
Garnish  with  currant  jelly. 


58 


AD  VERTISEMENTS. 


1 


FASHIONABLE 


3L.OS 


F.    LAZARUS. 


LOUIS   LEWIN. 


LOUIS  LEWIN  &  CO,, 

U  &  16  Spring  St.,  Los  Angeles,  Cat. 


AT  WHOLESALE  AND  RETAIL. 

&x*iwaaes  &&f&£,ias  Q&S  gp&eMz&Y. 


A.  S.  MCDONALD'S 


On  your  way  to  P.  0.,  34  Spring  St.,  Los  Angeles. 

Men's,  Ladies',  Youths',  Children's,  Boys'  and  Misses',  best 
San  Fraucisco  and  Eastern  Made 


BOOTS 


SIEIO-ES- 


Ladies'  Custom  Shoes,  in  euery  style,  Made  a  Specialty. 

The  only  place  where  Seamless  Patches  are  put  on. 


ADVERTISEMENTS.  59 


DEALER     IN  


FANCY  GOODS, 

Ladies'  and  Gents'  Furnishing  Goods, 

NOTIONS,  CLOTHING,  HATS,  ETC,, 

35  Spring  Street,  Los  Angeles. 

^-•^  GO    TO  i*?*^ 

HEINZEMAN  &  ELLIS, 

DRUGGISTS  AND  CHEMISTS, 

72   MAIN  STREET, 
Lanfranco  Building,  -  Los  Angeles,  Cal. 

FOR    FASHIONABLE 


vtv, 

CALL  AT  MRS.  PONET'S, 

76  MAIN  STREET. 

GOODS  SOLD  at   New  York   Prices. 


60  LOS  ANGELES  COOKERY. 


VEGETABLE   DEPARTMENT, 


OLD  VIRGINIA  CORN  PUDDING. 


MRS.  ANNA  OGIER. 

Cut  and  scrape  one  dozen  ears  of  corn ;  place  in  a  vel- 
low  dish  which  it  will  nearly  fill;  break  into  this  two  eggs. 
When  thoroughly  beaten  with  the  corn,  add  two  tablespoon- 
fuls  of  flour,  a  teaspoonful  of  salt,  half  teaspooniul  of  black 
pepper;  mix  all  well  together;  fill  the  pan  with  milk,  stirring 
it  very  carefully  into  the  corn,  and  when  it  is  mixed  put  small 
bits  of  butter  over  the  top  and  bake  about  half  an  hour.  If 
the  corn  is  not  sweet  corn,  some  add  to  the  other  ingredients 
one  teaspoonful  of  sugar. 


SPINACH. 

MRS.  R.  M.  WIDNEY. 

Wash  and  pick  your  spinach  very  carefully;  drop  into 
boiling  water  and  cook  fifteen  minutes.  Drain  thoroughly 
through  a  colander;  then  chop  quite  fine.  Return  to  the 
store;  add  one  tablespoonful  of  butter;  pepper  and  salt  to 
taste.  Put  in  vegetable  dish  and  garnish  with  hard-boiled 
eggs. 

TO  COOK  CABBAGE. 

MRS.  E.  F.  SPENCE. 

Take  a  nice,  firm,  medium-sized  cabbage;  wash;  cut  in 
four  pieces.  Have  on  a  kettle  with  boiling  water,  in  which 


LOS  ANGELES  COOKERY.  61 

is  salt  and  one  eighth  of  a  teaspoonful  of  soda;  put  in  the 
cabbage  and  boil  twenty-five  minutes.     Serve  hot. 


CABBAGE  PUDDING. 


MRS.    E.   WORKMAN. 


Half  head  of  cabbage,  chopped  fine  and  scalded  in 
boiling  water.  Drain  and  mix  with  it  four  well  beaten  eggs, 
two  cupfufs  sweet  cream,  two  tablespoonfuls  melted  butter, 
four  biscuit,  crumbled,  salt  and  pepper;  stir  well  and  bake 
in  a  dish. 


STEWED  TOMATOES. 

MRS.  C.  G.  DU  BOIS. 

Pour  scalding  water  over  your  tomatoes,  and  as  soon  as 
the  skin  seems  loosened  pour  off  again;  peel  and  cut  up 
into  a  porcelain-lined  stew  pan.  Let  them  boil  some  thirty 
minutes,  and  just  a  few  minutes  before  taking  up  add  but- 
ter, salt  and  pepper  to  taste.  Sugar,  cracker,  bread  or  flour 
destroys  the  pure  flavor  of  the  tomato. 


EXCELLENT  BAKED  POTATOES. 


MRS.  M.  G.  MOORE. 


One  quart  peeled  potatoes,  sliced  thin;  one  cup  of 
cream;  pepper  and  salt.  Bake  one  hour  in  a  pudding  dish. 
Serve  hot. 


OLD-FASHIONED  SLAW. 


MRS.  MARY  A.  LINDLEY. 


Piece  of  butter  the  size  of  an  egg,  half  a  teacup  of  vinegar, 
one  of  sweet  cream,  one  egg,  heaped  tablespoonful  of  sugar.. 
Put  the  butter  and  vinegar  in  a  skillet  and  heat;  mix  egg, 


62  LOS  ANGELES  COOKERY. 

cream  and  sugar  together  and  stir  slowly  into  the  heated  vin- 
egar. Have  the  cabbage  chopped  or  cut,  and  sprinkle  with 
salt  and  pepper;  put  it  into  the  mixture  and  let  it  scald  for 
a  minute  or  two. 


SARSA  OF  TOMATOES. 


MRS.    M.    K.    J. 


Take  one  quart  of  tomatoes,  six  or  eight  pods  of  green 
peppers,  and  two  onions;  chop  together;  add  salt  and  a  lit- 
tle butter;  stew  slowly.  To  this  may  be  added  any  kind  of 
chopped  meat  desired. 


BAKED  BEANS. 

MRS.  C.  G.    DU    BOIS. 

One  pint  of  beans,  parboiled  till  the  skins  crack  when 
blown  upon.  Pour  off  the  water  and  place  the  beans  in  your 
dish  or  pot.  Take  a  piece  of  salt  pork  about  two  inches 
square;  wash  it  clean;  slit  the  skin  and  place  in  the  middle 
of  the  beans  so  all  is  covered  save  the  skin.  Dissolve  a 
tablespoonful  of  sugar  in  as  much  water  as  will  cover  the 
beans,  and  pour  over  them.  Bake  three  or  four  hours. 


YOUNG   CORN   OMELET. 


MRS.  GKO.  CLA.RK. 

To  a  dozen  ears  of  fine  young  corn  allow  five  eggs. 
Boil  the  corn  a  quarter  of  an  hour,  and  then  with  a  large 
grater  grate  it  down  from  the  cob.  Beat  the  eggs  very  light, 
and  then  stir  gradually  the  grated  corn  into  the  pan  of  eggs. 
Add  a  small  saltspoon  of  salt,  a  very  little  cayenne.  Put 
into  a  frying-pan  equal  quantities  of  butter  and  fresh  lard; 
stir  them  well  together  over  the  fire.  When  they  boil,  put 
in  this  mixture  thick,  and  fry  it,  afterwards  browning  the 
top  with  a  red-hot  shovel  or  a  salamandei.  Transfer  it, 


LOS  ANGELES  COOKERY.  63 

when  done,  to  a  heated  dish,  but  do  not  fold  it  over.  It  will 
be  found  excellent.  This  is  a  good  way  of  using  boiled 
corn  that  has  been  left  from  dinner  the  preceding  day. 


STRINGED    BEANS. 

MBS.  it.  M.  WIDNEY. 

Aftor  stringing,  washing,  and  snapping  beans  into  small 
pieces,  cover  with  cold  water  and  cook  until  perfectly  ten- 
der. If  water  remains  turn  it  off.  Cook  dry  being 
careful  not  to  burn.  Then  add  one  tablespoon  of  butter; 
stir  for  a  moment  or  two,  after  which  add  salt,  pepper  and 
cream;  half  a  teacup  will  do;  more  is  better. 


ASPAKAGUS. 


MRS.  ANNA  OGIER. 

Foil  tender  in  salted  water,  and  serve  with  melted  butter. 


IMITATION  OYSTEES. 


MKS.  MARY  A.  LINDLEY. 

Grate  young  green  corn  in  a  dish.  To  one  pint  of 
grated  corn  add  one  egg,  well  beaten,  a  small  teacup  of 
flour,  half  a  cup  of  butter.  Season  with  salt  and  pepper; 
mix  well  together.  A  tablespoonful  of  the  mixture  will 
equal  an  oyster  in  size.  Fry  a  light  brown,  and  when  done 
butter  them. 


CORN  PUDDING. 


MRS.  GOODWIN. 


Cut  the  corn  lengthwise  and  scrape  out  the  juices.    Fill 
the  buttered  dish  two-thirds  full  of  corn;  add  one-third  of 


64  LOS  AXGELES  COOKERY. 

milk,  to  which  has  been  added  two  well-beaten  eggs.  Stir 
this  mixture,  season  with  pepper  and  salt,  and  butter  in  bits 
on  top. 


OKRA. 


MRS.  ANNA  OGIKR. 

Boil  in  clear  water,  with  a  little  salt.     When   tender, 
dish  and  season  with  butter,  pepper  and  salt. 


EGG  PLANTS. 


AIRS.  M.  E.  J. 


Boil  three  or  four  large  ones  till  tender.  Peel  and 
mash.  Season  with  black  pepper,  salt,  and  a  teaspoonful  of 
thyme;  add  a  little  butter  and  a  few  bread  crumbs.  Mold 
in  a  pie  pan,  sprinkle  bread  crumbs  on  top,  and  lay  a  few 
dabs  of  butter  around.  Brown  in  the  oven. 


BAKED  TOMATOES  FOR  BREAKFAST. 


MRS.  T.  S.  STANWAY. 


Take  a  quart  of  cold  stewed  tomatoes,  beat  into  it  two 
eggs,  four  tablespoonfuls  of  bread  crumbs,  a  tablespoonful 
of  chopped  parsley,  a  little  more  salt  and  pepper,  and  bake 
for  twenty  minutes  in  a  quick  oven. 


BAKED  BEANS. 


MRS.  MARY  BACKMAN. 


One  quart  of  white  beans,  soaked  over  night.  Put  on 
two  quarts  of  water;  boil  one  hour.  Put  in  a  piece  of 
corned  pork,  about  one  pound — a  thin  piece;  boil  a  half  hour 
in  with  the  beans.  Then  take  out  the  beans  and  pork;  put 


LOS  ANGELES  COOKERY,  65 

them  in  a  dish,  to  bake  in  the  oven.  Place  the  pork  in  the 
center  of  the  beans  and  score  well.  Pour  two  tablespoon- 
fuls  of  molasses  over  the  beans. 


FRIED   TOMATOES   FOR  BREAKFAST. 


MRS.  T.  S.  8TANWAY. 


Take  large,  smooth  tomatoes,  cut  them  in  slices,  one- 
half  inch  thick;  dip  them  in  powdered  bread-crumbs,  and 
fry  them  a  light  brown,  in  half  lard  and  half  butter. 


TO  BOIL  CORN. 


MRS.  T.  S.  STANWAY. 


Put  it  in  boiling  water.    Never  allow  it  to  boil  over  five 
minutes;  after  that  it  becomes  hard  and  tough. 


PARSNIPS. 


MRS.  M.  E.  J. 


Boil,   mash,  season  with  butter,  pepper  and  salt,  and 
make  into  little  cakes;  roll  in  flour  and  brown  in  hot  lard. 


MACARONI— ITALIAN  STYLE. 


LOUISEJ. 

Break  macaroni  in  three-inch  lengths  and  put  in  boil- 
ing salt  water,  and  boil  twenty-five  minutes.  Then  drain 
and  dress  with  following  sauce:  Take  two  pounds  of  lean 
beef;  without  any  fat,  and  stew  gently  with  a  small  cup  of 
cold  water  until  the  juice  is  entirely  extracted.  Chop  an 
onion  very  fine;  cut  up  two  tomatoes  and  three  or  four 
mushrooms;  add  pepper  and  salt,  and  stew  in  the  beef  juice 
until  you  are  ready  to  dish  the  macaroni.  First  sprinkle 


66  LOS  ANGELES  COOKERY. 

your  dish  \vith  grated  Parmesan  cheese;  then  add  a  layer  of 
macaroni,  over  which  pour  some  sauce.  Fill  the  dish  in 
this  order,  having  macaroni  with  sauce  on  top. 


ASPARAGUS. 


MRS.  T.  S.  STANWAY. 


Trim  off  the  tough  part  of  the  stalks,  tie  in  small  bun- 
dles, and  boil  it  fifteen  to  twenty  minutes.  Toast  some 
bread  and  dip  it  in  the  water  in  which  the  asparagus  was 
cooked.  Then  lay  a  bundle  of  asparagus  on  each  slice  of 
toast.  Make  drawn  butter  and  turn  it  over  the  whole. 


FRIED  TOMATOES. 


MRS.  I.  S.  MAYO. 


Cut  ripe  tomatoes  in  two,  and  fry  slowly  on  both  sides, 
in  butter  or  lard.  When  thoroughly  cooked,  take  them  out, 
pour  a  little  milk  or  cream  in  the  frying-pan,  thicken  with 
a  little  flour,  and  season  with  salt  and  a  pinch  of  red  pepper; 
pour  it  over  the  tomatoes,  and  serve. 


CORN  OYSTERS. 

MRS.  T.  8.  STANWAY. 

Grate  twelve  ears  of  sweet  corn;  add  two  well-beaten 
eggs,  a  pinch  of  salt  and  two  teaspoonfuls  of  white  sugar. 
Drop  in  hot  lard  and  fry  until  done. 

RICE  AND  CHEESE. 


MRS.  M.  E.  J. 

Put  a  layer  of  rice  boiled  in  milk  in  the  bottom  of  a 
buttered  pudding  dish;  grate  upon  it  some  rich,  mild  cheese, 
and  scatter  over  it  some  bits  of  butter.  Spread  upon  th< 


LOS  ANGELES  COOKERY.  67 

cheese  more  rice,  and  fill  the  dish  in  this  order,  having  rice 
at  the  top,  buttered  well,  without  the  cheese.  Add  a  few 
spoonfuls  of  cream  or  milk  and  a  very  little  salt.  Cover 
and  bake  half  an  hour.  Then  brown  nicely,  and  serve  in 
the  bake-dish. 


GREEN   PEASE. 

MBS.  T.  S.  STANWAY. 

To  one  quart  of  pease  put  a  tablespoonful  of  white 
sugar.  When  cooked,  drain  them  dry,  and  add  butter,  salt 
and  pepper  to  your  taste.  If  liked,  use  cream  instead  of 
butter. 


CHEESE  OMELET. 


MRS.  GEORGE    CLARK. 

It  is  necessary  to  have  a  rather  small  frying-pan  to  have 
good  omelets,  for  if  a  large  one  is  used  the  ingredients  will 
spread  over  it  and  become  thin.  Another  rule  to  observe  is, 
that  omelets  should  be  fried  only  on  one  side.  Use  from 
five  to  ten  eggs,  according  to  the  sized  dish  required.  Break 
them  up  singly  and  carefully,  each  one  to  be  well  and  sep- 
arately beaten  or  whisked.  Add  to  them  grated  cheese, 
the  quantity  to  be  regulated  according  to  the  number  of 
eggs  used — three  ounces  to  four  eggs;  salt  and  pepper  to 
the  taste.  Dissolve  in  a  small,  clean  frying-pan  about  an 
ounce  of  butter;  pour  in  the  ingredients,  and  as  soon  as  the 
omelet  is  well  risen  and  appears  quite  firm  (from  fire  to 
seven  minutes  with  a  good  fire),  fold  it  over  and  slide  it 
carefully  onto  a  hot  dish.  Place  it  in  the  oven  for  one  min- 
ute. Do  not  let  it  stand  before  serving. 


FRENCH,  OR  STRING  BEANS. 


MRS.  T.  S.  STANWAY. 


String  the  beans  and  cut  off  the  ends.     Cut  them  very 
small.     To  one  pound  and  a  half  of  beans  take  one  tomato, 


68  LOS  ANGELES  COOKERY. 

peeled,  a  very  small  quantity  of  onion  and  two  Chilleis.  Re- 
move the  seeds  and  chop  fine,  and  add  a  large  lump  of  but- 
ter and  salt  and  pepper.  When  nearly  cooked,  add  one 
tablespoonful  of  vinegar,  and  one-half .  spoonful  of  flour, 
made  smooth  in  a  little  water.  Let  it  come  to  a  boil,  and 
dish  up.  Use  only  enough  water  to  cook  them. 


IRISH  POTATOES,  FRIED. 


MRS.  T.  S.  STANWAY. 

Take  raw  potatoes,  peel  them,  slice  them  very  thin, 
pour  cold  water  over  them,  and  let  them  stand  one  hour  or 
more;  drain  off  the  water,  dry  them  in  a  napkin,  and  throw 
them  into  boiling  lapd.  When  cooked,  skim  them  out  into 
a  hot  dish  and  sprinkle  a  little  salt  over  them. 


MACARONI. 

MRS.  M.  E.  J. 

One-half  pound  of  macaroni  in  long  pieces.  Soak  fif- 
teen minutes  in  warm  water;  drain  and  put  in  a  saucepan; 
pour  over  it  a  half  pint  of  meat  gravy,  with  some  shreds  of 
meat  in  it;  add  three  ounces  of  old  cheese,  two  large  toma- 
toes, and  one  clove  of  garlic,  all  chopped  fine.  Season  well 
with  red  pepper  and  salt.  Boil  fifteen  minutes,  shaking  it 
occasionally,  but  not  stirring.  When  done,  add  a  table  - 
spoonful  of  butter  and  sprinkle  two  ounces  of  grated  cheese 
over  the  top. 


SUCCOTASH. 


MRS.  T.  S.  STANWAY. 

Cut  the  corn  from  twelve  ears.  Take  one-third  the 
quantity  of  Lima  beans.  Put  the  beans  to  cook  in  water 
enough  to  cover  them.  Cook  one-half  hour;  then  add  the 
corn,  with  a  large  spoonful  of  white  sugar,  a  good-sized 
piece  of  butter,  and  salt  and  pepper  to  taste.  In  cutting 


LOS  ANGELES  COOKERY.  69 

the  corn  from  the  ears  use  a  sharp  knife;  cut  only  half  of 
the  kernel.  This  is  added  to  the  beans.  Then  take  a  knife 
and  scrape  the  corn  clean  from  the  ears.  Set  this  to  one 
side.  A  few  moments  before  dishing  up  the  succotash,  add 
the  corn  or  milk  taken  from  the  ears  last.  Stir  it  well,  as  it 
will  burn  very  easily  afterwards. 

I 

,         *  O  *  *--  ~  •  

SWEET  POTATOES,  FRIED. 


MRS.  T.  S.  STAN  WAY. 


Pour  boiling1  water  over  them;  half  cook  them,  drain  off 
the  water,  peel  them,  cut  in  slices  half  an  inch  thick,  and  fry 
in  batter  to  a  nice  brown. 


IRISH  POTATOES,  STEWED. 


MRS.  T.  S.  STANWAY. 

Put  into  a  saucepan  two  ounces  of  butter  and  one  table- 
spoonful  of  flour;  stir  smooth.  Add  some  parsley,  chopped 
tine,  salt  and  pepper,  and  stir  up  together.  Then  add  a  cup 
of  rich  milk.  Set  it  on  the  fire,  stirring  continually  until  it 
boils.  Cut  some  cold  boiled  potatoes  in  long,  narrow  strips 
or  slices  and  put  them  in  the  saucepan.  Let  them  boil  up, 
and  serve  hot. 


70 


AD  VERTISEMENTS. 


DOTTER  &  BRADLEY, 


DEALERS    IX 


CARPETS, 

IPEI^  ETC,  ETO., 
SO,  82  &  84  Main  Street, 

LOS     ANGELES,     GAL. 


IN  LOS  ANGELES. 
HAMMEL  &  DENKER,    -     -    -    Proprietors. 

NEW  AND  ELEGANT  HOTEL  IS  SITUATED  IN 
. , the  center  of  the  City  of  Los  Angeles,  contains  nearly  a  bundled 
spacious  and  airy  rooms,  newly  furnished  in  the  most  comfortable 
style.  Rooms  in  suites  for  families  and  parties  on  every  floor,  with 
hot  and  cold  baths. 

THE  TABLE  will  always  be  furnished  with  the  best  supplies 
that  can  be  procured  in  the  market. 

A  FREE  COACH  is  always  on  hand  to  carry  guests  to  the  house. 

No  pains  spared  to  make  guests  comfortable  in  every  way     A  large 

reading-room  open  night  and  day. 

HEXRY  HAMMEL,, 
A.  H.  DEXKEK. 


AD  VERTISEMENTS. 


71 


Wholesale  and  Retail  Dealers  in 


igt^  gtttl 


FANCY  GOODS,  CLOTHING,  GENTS'  FUENISHINa  GOODS, 

BOOTS  &  SHOES,  HATS,  CAPS,  ETC. 
17  &  19  Spring  St.,  Los  Angeles. 

.  IB.  TCJT-iI-iIS, 

«J  WATCHMAKEK,  V^^_ 


;an«fat  luring    eweler  ^ 


&7  Downey  Block,  Main  St.,  Los  Angeles. 

Repairing  in  all  Branches  of  the  Trade.  Written  Guarantee,  with 
full  description  of  watch,  given  with  every  watch  repaired.  Strictly 
first-class  work  done  at  reasonable  rates. 

The  Finest  Letter  tSnyraver  in  Southern  Cal. 


MRS.  B.  NATHAN,  PROP'*.      • 
READY-MADE    DRESSES, 

Ladies'  and  Chile  ren's  Underwear. 

Satisfaction  Guaranteed.  91  SPRING  ST.,  LOS  ANGELES. 


LOS  ANGELES  COOKERY. 


SAUCE   DEPARTMENT, 


MAYONNAISE  SAUCE. 

MRS.  HENDERSON'S  COOK  BOOK. 

Put  the  uncooked  yolk  of  an  egg  into  a  cold  bowl;  beat 
it  well  with  a  silver  fork;  then  add  two  salt-spoonfuls  of 
salt  and  one  salt-spoonful  of  mustard  powder;  work  them 
well  a  minute  before  adding  the  oil;  then  mix  in  a  little 
good  oil,  which  must  be  poured  in  very  slowly  (a  few  drops 
at  a  time)  at  first,  alternated  occasionally  with  a  few  drops 
of  vinegar.  In  proportion  as  the  oil  is  used,  the  sauce 
should  gain  consistency.  When  it  begins  to  have  the  ap- 
pearance of  jelly,  alternate  a  few  drops  of  lemon  juice  with 
the  oil.  When  the  egg  has  absorbed  a  gill  of  oil,  finish  the 
sauce  by  adding  a  very  little  pinch  of  cayenne  pepper  and 
one  and  a  half  teaspoonfuls  of  good  vinegar.  Taste  it  to 
see  that  there  are  salt,  mustard,  cayenne  and  vinegar  enough. 
If  not,  add  more  very  carefully.  These  proportions  will 
suit  most  tastes;  yet  some  like  more  mustard  and  more  oil. 
Be  cautious  not  to  use  too  much  cayenne. 

By  beating  the  egg  a  minute  before  adding  the  oil, 
there  is  little  danger  of  the  sauce  curdling;  yet  if,  by  adding 
too  much  oil  at  first,  it  should  possibly  curdle,  immediately 
interrupt  the  operation.  Put  the  yolks  of  one  or  two  eggs 
on  another  plate;  beat  them  well,  and  add  the  curdled  May- 
onnaise 'by  degrees,  and  finish  by  adding  more  oil,  lemon 
juice,  vinegar,  salt,  and  cayenne  according  to  taste.  If 
lemons  are  not  at  hand,  many  use  vinegar  instead. 

Delrnonico  uses  four  yolks  of  eggs  for  two  quart  bottles 
of  oil.  It  is  only  necessary,  then,  to  use  one  yolk  for  a  pint 
of  oil,  the  egg  only  being  a  foundation  for  the  sauce.  It  is 


LOS  ANGELES  COOKERY.  73 

easier,  however,  to  begin  with  more  yolks;  many  use  three 
of  them  for  a  gill  of  oil.  The  sauce  will  not  curdle  so  easily 
if  the  few  drops  of  vinegar  are  used  at  first,  after  a  very  lit- 
tle oil  is  used.  It  keeps  perfectly  well  by  putting  it  into  a 
glass  preserve  or  pickle  bottle,  with  a  ground-glass  stopper. 
It  is  well  to  have  enough  made  to  last  a  week  at  least.  The 
opportunity  of  making  it  may  be  taken,  and  adding  it  to 
the  Mayonnaise  bottle,  when  there  are  extra  yolks  left  after 
the  whites  of  the  eggs  are  used  for  other  purposes,  such  as 
white  cake,  corn-starch,  pudding,  etc. 

It  requires  about  a  quarter  of  an  hour  to  make  this 
sauce.  In  summer  the  process  of  making  it  is  greatly  facil- 
itated by  placing  the  eggs  and  oil  in  the  ice-chest  half  an 
hour  before  using  them. 


TOMATOES  A'  LA  MAYONNAISE. 


MKS.  HENDERSON'S  COOK  BOOK. 

This  is  truly  a  delicious  dish;  it  would,  in  fact,  be  good 
every  day  during  the  tomato  season. 

Select  large,  fine  tomatoes  and  place  them  in  the  ice- 
chest;  the  colder  they  are  the  better,  if  not  frozen.  Skin 
them  without  the  use  of  hot  water  and  slice  them,  still  re- 
taining the  form  of  the  whole  tomato.  Arrange  them  in 
uniform  order  on  a  dish,  with  a  spoonful  of  Mayonnaise 
sauce  thick  as  a  jelly  on  the  top  of  each  tomato.  Garnish 
the  dish  with  leaves  of  any  kind.  Parsley  is  very  pretty. 

Some  marinate  the  tomato  slices,  i.  e.,  dip  them  into  a 
mixture  of  three  spoonfuls  of  vinegar  to  one  spoonful  of  oil, 
pepper,  and  salt;  and  then,  after  draining  well,  mix  them  in 
the  Mayonnaise  sauce. 


CHICKEN  SALAD. 


MRS.  HENDERSON'S  COOK  BOOK. 

Boil  a  young  tender  chicken,  and  when  cold,  separate 
the  meat  from  the  bones;  cut  it  into  little  square  blocks  or 
dice;  do  not  mince  it.  Cut  white  tender  stalks  of  celery 
into  about  three  quarter-inch  lengths,  saving  the  outside 
green  stalks  for  soups.  Mix  the  chicken  and  celery  together, 


74  LOS  ANGELES  COOKERY. 

and  then  stir  well  into  them  a  mixture  in  the  proportion  of 
three  tablespoonfuls  of  vinegar  to  one  tablespoonful  of  oil, 
with  pepper,  salt,  and  a  little  mustard  to  taste.  Put  this 
aside  for  an  hour  or  two,  or  until  just  before  serving.  This 
is  called  marinating  the  chicken;  it  will  absorb  the  vinegar, 
etc.  When  about  to  serve,  mix  the  celery  and  chicken  with 
a  Mayonnaise  sauce,  leaving  a  portion  of  the  sauce  to  mask 
the  top.  Reserve  several  fresh  ends  or  leaves  of  celery  with 
which  to  garnish  the  dish.  Stick  a  little  bouquet  of  these 
tops  in  the  center  of  the  salad,  then  a  row  of  them  around 
it.  From  the  center  to  each  of  the  four  sides  sprinkle  rows 
of  capers.  Sometimes  slices  or  little  cut  diamonds  of  hard- 
boiled  eggs  are  used  for  garnishing. 

Chicken  salad  is  often  made  with  lettuce  instead  of  cel- 
ery. Marinate  the  chicken  alone;  add  it  to  the  small  tender 
leaves  (uncut)  of  the  lettuce  the  last  moment  before  serving; 
then  pour  Mayonnaise  dressing  over  the  top.  Garnish  with 
little  center-heads  of  lettuce,  capers,  cold  chopped  red  beets 
if  you  choose,  or  sliced  hard  boiled  eggs.  Sometimes  little 
strips  of  anchovy  are  added  for  a  garnish.  When  on  the 
table  it  should  all  be  mixed  together.  Many  may  profit  by 
this  recipe  for  chicken  salad,  for  it  is  astonishing  how  few 
understand  making  so  common  a  dish.  It  is  generally 
minced,  and  mixed  with  hard-boiled  eggs,  etc.,  for  a  dress- 
ing. 


SALAD   DRESSING. 


MRS.  J.  K.  HOLLENBECK. 

Beat  yolks  of  eight  eggs,  add  to  them  a  cup  of  sugar, 
one  tablespoonful  each  of  salt,  mustard,  and  black  pepper, 
a  little  cayenne  pepper,  and  half  a  cupful  of  cream;  mix 
thoroughly.  Bring  to  a  boil  a  pint  and  a  half  of  vinegar; 
add  one  cupful  of  butter,  and  boil  again;  pour  upon  the 
mixture,  and  stir  it  well.  It  can  be  kept  for  weeks  by 
bottling  when  cold,  and  putting  away  in  a  cool  place. 

ANOTHER: — Yolks  of  two  hard-boiled  eggs,  rubbed 
very  fine  and  smooth,  one  teaspoonful  English  mustard,  one 
of  salt,  the  yolks  of  two  raw  eggs  beaten  into  tlie  others, 
a  dessertspoonful  of  fine  sugar;  add  very  fresh  sweet  oil, 


LOS  ANGELES  COOKERY.  75 

poured  in  by  very  small  quantities,  and  beaten  as  long  as 
the  mixture  continues  to  thicken;  then  add  vinegar  till  as 
thin  as  desired;  if  not  hot  enough  with  mustard,  add  a  little 
cayenne  pepper. 


CABBAGE  SALAD. 


MRS.  J.  M.  STEWART. 

One  salad  bowl  cabbage,  cut  fine,  three-quarter  pint  of 
vinegar,  and  lump  of  butter  the  size  of  a  walnut;  bring  to 
a  boil,  then  add  one  (or  two,  if  the  cabbage  is  watery,)  well- 
beaten  eggs,  with  one-half  pint  rich  cream.  One  teaspoonful 
sugar,  one-half  teaspoonful  salt,  one-half  teaspoonful  corn- 
starch,  one  teaspoonful,  grated  dry,  horse-radish,  two  pinches 
black  pepper.  Stir  briskly  until  it  boils,  and  mix  with  the 
cut  cabbage  while  hot. 


POTATO   SALAD. 


MRS.  M.  M.  TEMPLETON. 

Chop  fine  one  small  onion,  slice  then  twelve  cold  pota- 
toes; season  with  pepper,  salt,  and  three  tablespoonfuls  of 
vinegar,  one  of  made  mustard,  two  of  salad  oil;  mix  thor- 
oughly. A  little  chopped  celery  improves  it. 


POTATO  SALAD. 


MRS.  J.  E.  HOLLEXBECK. 

Slice  cold  boiled  potatoes  fine,  with  enough  fine  sliced 
raw  onions  to  season;  add  pepper,  salt,  sweet  oil,  and  vine- 
gar to  suit  taste;  mixing  with  care  not  to  break  slices  of 
potatoes. 

:o:— 

SALAD   DRESSING. 

MRS.  J.  DE  EARTH  SHORB. 

For  an  ordinary  salad  of  any  kind  for  a  family  of  six  or 
«ight  persons. — To  a  teaspoonful  of  mustard  add  sufficient 


76  LOS  ANGELES  COOKERY. 

water  to  reduce  to  a  paste  about  the  consistence  of  hatter; 
then  add  the  yolks  of  two  or  three  fresh  eggs;  beat  the 
compound  well  until  the  ingredients  are  thoroughly  mixed. 
Two  teaspoonfuls  of  white  sugar  are  then  dissolved  in  the 
smallest  quantity  of  water,  and  stirred  into  the  mixture. 
Add  a  small  quantity  of  red  pepper  (one-quarter  of  a  tea- 
spoonful).  Pour  in  the  oil,  two  tablespoonfuls  at  a  time, 
mixing  thoroughly  in  the  dressing  until  ten  or  twelve  table- 
spoonfuls  of  oil  have  been  used.  Finally  add  two  table- 
spoonfuls  of  vinegar. 


SALAD  DRESSING. 

MRS.  S.  SPEEDY.      • 

Beat  two  eggs;  add  one-half  teacup  of  vinegar,  one 
teaspoonful  of  mustard,  one  of  sugar,  one-half  teaspoonful  of 
salt,  and  a  lump  of  butter  the  size  of  a  walnut.  Set  this  in 
boiling  water  until  the  egg  is  cooked;  stir  constantly.  This 
makes  a  very  nice  dressing,  especially  for  cabbage. 


CHICKEN  SALAD. 


MRS.  M.  M.  TEMPLETON. 


Two  large  chickens,  boiled;  the  yolks  of  nine  hard- 
boiled  eggs,  half  pint  of  vinegar,  one  gill  of  mustard, 
mixed,  one  small  teaspoonful  of  cayenne  pepper,  one  tea- 
spoonful  of  salt,  and  four  large  heads  of  celery,  chopped 
fine. 


SALAD  DRESSING. 

MRS.  ANNA    OGIER. 

To  two  hard-boiled  yolks  of  eggs,  beaten  well,  add  am 
incorporate  one  salt-spoonful  of  table  salt,  one  mustard- 
spoonful  of  raw  mustard,  a  teaspoonful  of  soft  sugar,  am 
one  cayenne-spoonful  of  cayenne  pepper.  Before  begin- 
ning, rub  the  basin  over  with  a  bit  of  garlic  or  onion.  When 
all  is  well  pounded,  add  very  gently,  mixing  all  the  time, 
four  tablespoonfuls  of  cream  or  milk  and  two  tablespoonfuls 


LOS  ANGELES  COOKERY.  77 

of  vinegar.  The  last  must  be  put  in  slowly,  as  it  depends 
on  the  strength  of  the  vinegar  how  much  to  use.  Stop 
pouring  in  when  the  dressing  becomes  thick.  This  dressing 
was  taught  me  by  an  old  epicure,  and  whenever  I  make  it 
every  one  speaks  of  its  perfection. 


DRESSING  FOR  SALAD. 


MRS.  M.  M.  TEMPLETON. 


One  egg,  one  tablespoonful  of  cream,  one  tablespoonful 
of  white  sugar,  three  of  vinegar,  one  of  olive  oil,  one  of 
mixed  mustard,  and  a  little  salt. 


CHICKEN  SALAD. 


MRS.  J.  E.  HOLLENBECK. 


One  teaspoonful  mustard,  two  hard-boiled  yolks  of 
eggs,  well  mashed,  two  raw  yolks  of  eggs,  well  beaten,  pep- 
per and  salt  to  taste,  half  a  bottle  of  sweet  oil,  three  table- 
spoonfuls  of  vinegar,  celery  and  lettuce;  breast  of  chicken; 
shred  it;  do  not  chop  it. 


SALAD    DRESSING. 


MISS    TU1HILL. 

The  yolk  of  one  hard-boiled  egg,  mashed  very  fine  and 
smooth,  one  teaspoonful  of  sugar,  one  salt-spoon  even  full 
of  salt,  one-half  teaspoonful  of  dry  mustard,  and  two  or  three 
sprinkles  of  black  pepper  from  the  pepper-box.  Mix  the 
dry  things  all  together  with  the  mashed  yolk;  then  add  one 
raw  yolk;  mix  in  well  with  a  wooden  salad-spoon;  then  add 
a  salad-spoonful  and  a  half  of  oil,  a  little  at  a  time;  beat 
thoroughly,  and  then  add  two  salad-spoonfuls  of  vinegar. 


78  LOS  ANGELES  COOKERY. 


EGG  DEPARTMENT, 


SHIRRED  EGGS. 


MRS.  S.  C.  HUBBKLL. 

Put  a  lump  of  butter  in  a  tin  plate  or  shallow  pudding 
dish,  and  place  on  the  stove  till  the  butter  is  hissing  hot; 
then  put  in  the  number  of  eggs  desired,  previously  broken 
with  care  on  a  plate.  Let  them  cook  till  the  whites  are  par- 
tially set.  Serve  immediately,  in  the  hot  dish.  They  are  to 
be  seasoned  to  taste  when  eaten. 


OMELET. 

MRS.  T.  S.  STANWAY. 

Break  the  eggs  in  one  dish;  stir  rather  than  beat  them. 
To  each  three  eggs  add  a  spoonful  of  cold  water;  salt  and 
pepper  to  taste.  Put  two  ounces  of  butter  in  the  pan. 
When  the  butter  is  hot,  put  in  the  omelet.  As  soon 
cooked  on  one  side,  turn  over  quickly  and  cook  on  the  other 
side.  Serve  on  a  very  hot  plate,  and  sprinkle  a  little  chop- 
ped parsley  over  the  top.  "  Water  makes  an  omelet  light 
tender,  and  moist." 


OMELET. 


MRS.  H.  K.  s.  O'MELVKNST. 

Take  six  eggs,  well  beaten  (the  yolks  and  whites  se[ 
arately),  a  pint  cupful  of  warm  milk  with  a  tablespoonful  < 
butter  melted  in  it,  a  tablespoonful  of  flour  wet  in  a  littl 
cold  milk,  a  teaspoonful  of  salt,  and  a  little  pepper.  Mi: 


LOS  ANGELES  COOKERY.  79 

all  together,  adding  the  whites  of  the  eggs  last.  Cook  im- 
mediately in  a  frying-pan  on  the  top  of  the  stove  until  baked 
on  the  bottom;  then  brown  in  the  oven. 


FRENCH   EGGS. 


MRS.  E.  WORKMAN. 


Boil  hard  five  eggs;  boil  three  onions;  chop  both  fine; 
add  a  spoonful  of  butter,  three  biscuit,  broken  fine,  and  salt 
and  pepper  to  taste.  Stir  well  together  and  bake  in  a  dish. 


BAKED  OMELET. 


MRS.  M.  MCLELLAN. 

Heat  three  gills  of  milk  with  a  dessert  spoonful  of  but- 
ter in  it.  Beat  four  or  five  eggs  thoroughly.  Mix  a  table- 
spoonful  of  flour  with  a  teaspoonful  of  salt;  smooth  in  a  lit- 
tle cold  milk;  mix  the  eggs  with  the  flour  and  cold  milk; 
then  add  the  hot  milk,  stirring  fast.  Bake  fifteen  or  twenty 
minutes  in  a  buttered  dish  in  a  quick  oven. 


OMELET. 


MRS.  A.  A.  DODSWORTH. 


Six  eggs,  one  cup  of  milk,  one  tablespoonful  of  flour, 
and  a  pinch  of  salt.  Beat  the  whites  and  yolks  separately; 
mix  the  flour,  milk,  and  salt;  add  the  yolks,  and  then  the 
beaten  whites.  Have  a  buttered  dish  very  hot;  pour  in; 
bake  in  a  quick  oven  five  minutes.  A  perfect  omelet. 


CURRTED  EGGS. 

MRS.  M.  K.  J. 

Slice  an  onion;  fry  brown;  add  a  tablespoonful  of  cur- 
ry powder,  a  pint  of  good  broth,  and  a  little  salt;  let  it  cook 
till  the  onion  is  tender.  Thicken  a  half  pint  of  milk  with 
cornstarch,  and  stir  in;  let  it  simmer  a  few  minutes;  then 


80  LOS  ANGELES  COOKERY. 

add  a  dozen  hard-boiled  eggs,  halved;  warm  through.  Take 
the  eggs  up  and  arrange  in  a  dish  and  pour  the  gravy  over. 


OMELET  SOUFFLE. 


MRS.  E.  C.  STABIN. 

One  cup  of  flour,  one  pint  of  milk,  one  spoonful  of 
sugar,  and  a  lump  of  butter  the  size  of  a  walnut.  Scald  the 
milk,  flour  and  butter  together.  After  the  batter  is  cold 
stir  in  the  yolks  of  five  eggs.  Stir  in  the  whites  of  the  eggs, 
well  beaten,  just  before  baking.  Bake  in  a  quick  oven;  eat 
with  sauce.  This  is  a  splendid  pudding. 


AD  VERTISEMENTS. 


81 


A.  VIGNOLO. 


GEO.  A.  VIGNOLO. 


IO8  Main  St.,  Los  Angeles. 


Wholesale  and  Retail  Dealers  In 

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CAROLEAN  C.  BURTON, 

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Hair  Work  of  all  kinds  in  the  Best  Manner,  at  Short  Notice. 

Tangled  Hair  Straightened,  and  made  up  in  any  Style  Desired,  at  Prices  to 

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A  D  VE  R  TI8EMENTS. 


DEALER     IN  


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Temple  Block,  Main  Street,  Los  Angeles,  Cal. 


LOS  ANGELES  COOKERY.  83 


BREAD  DEPARTMENT, 


YEAST  BREAD. 


MRS.  S.  H.  LA  FETRA. 


Boil  and  mash  very  fine  two  or  three  medium-sized  po- 
tatoes; add  one  quart  of  water,  one-half  tablespoonful  of 
salt,  the  same  of  sugar,  and  four  spoonfuls  of  best  home- 
made yeast;  stir  in  sufficient  flour  to  make  a  moderately  stiff 
batter;  cover  closely,  and  let  it  stand  over  night.  In  the 
morning  stir  down  and  let  it  rise  again.  Then  add  a  pint  of 
warm  water  and  a  lump  of  nice  sweet  lard;  mix  in  flour  and 
knead  well;  let  rise;  mold  into  pans,  and  when  light,  bake 
in  a  moderate  oven.  It  is  sometimes  necessary  in  warm 
weather  to  add  a  small  quantity  of  soda  to  the  sponge  be- 
fore mixing  the  bread. 


POTATO  YEAST. 

MRS.  S.  H.  LA  FETRA. 

Boil  and  mash  very  fine  two  medium-sized  potatoes; 
add  one  teaspoonful  of  salt,  one  tablespoonful  of  sugar,  and 
one-half  teaspoonful  of  ground  ginger;  thin  with  water. 
When  milk-warm,  put  in  one-half  iupulin  yeast  gem,  well 
soaked  in  warm  water.  Make  fresh  every  two  weeks. 

WHITE  BREAD. 


MRS.  J.  M.  CAMPBELL. 

One  quart  of  warm  water  and  one  cup  of  yeast;  mix 
flour  enough  to  make  a  thick  batter;  set  to  rise  one  hour; 
mix  and  knead  with  more  flour,  until  it  is  perfectly  smooth 


84  LOS  ANGELES  COOKERY. 

and  \vill  not  stick  to  the  hands.  Cover  with  a  thick  cloth 
and  tin  cover  over  that.  Set  to  rise  again  in  a  warm  place. 
When  sufficiently  raised  knead  again,  using  very  little  flour. 
Put  it  in  your  tins  to  rise  again.  Bake  in  a  moderately  hot 
oven.  Use  the  potato  yeast.  Sift  the  flour.  Use  no  salt  in 
the  bread  if  potato  yeast  is  used. 


CORN    BREAD. 


MISS    M.   MCLELLAN. 


One  cup  of  corn  meal,  one  cup  of  flour,  and  two  tea- 
spoonfuls  of  baking-powder,  well  mixed;  add  one  cup  of 
milk,  one  or  two  beaten  eggs,  one  tablespoonful  of  sugar, 
and  one  teaspoonful  of  salt. 


GRAHAM  BREAD. 


MRS.  J.  M.  CAMPBELL. 

One  pint  of  warm  water,  half  cup  of  potato  yeast,  half 
cup  of  syrup,  half  teaspoonful  of  soda,  and  enough  Graham 
flour  to  make  a  stiff  batter.  Put  in  the  tin  you  intend  to 
bake  it  in;  set  in  a  warm  place  to  rise.  When  sufficiently 
raised,  bake  in  a  moderately  hot  oven. 

:o: 

MILK  YEAST,  OR  SALT   RISING   BREAD. 

MRS.  C.  C.  LAMB. 

One  pint  wheat  midlings;  stir  into  it  one  tablespoonful 
of  white  sugar,  one  tablespoonful  of  ginger,  one  teaspoonful 
of  salt,  one  teaspoontul  of  soda.  Put  the  mixture  into 
something  tight.  The  day  before  you  wish  to  make  your 
bread,  take  two  large  tablespoonfuls  of  this  dry  mixture, 
put  in  a  cup  and  pour  boiling  water  upon  it;  make  it  about 
as  thick  as  yeast,  and  set  it  where  it  will  keep  warm.  Do 
this  at  noon,  and  by  night  it  will  be  light,  though  it  will  not 
rise  high.  The  next  morning  take  a  cup  of  new  milk,  and 
one  of  boiling  water,  and  a  little  salt,  stir  in  flour  until  it  is 
about  as  thick  as  for  fritters,  then  add  the  yeast  made  the 


LOS  ANGELES  COOKERY.  85 

day  before  (do  not  be  afraid  to  use  it  if  it  is  dark,  it  will  not 
discolor  your  bread).  Set  in  a  kettle  of  water  as  hot  as  you 
can  bear  your  hand  in,  and  in  two  or  three  hours  it  will  be 
up  and  foaming;  then  mix  your  bread,  put  it  in  your  pans, 
let  it  rise  until  light,  and  it  is  ready  to  bake. 


YEAST. 


LOUISE  J. 

Four  large  potatoes,  three  pints  boiling  water,  two  hand- 
ful hops,  two  tablespoonfuls  salt,  two  tablespoonfuls  sugar, 
one  small  cup  of  flour.  Pare  potatoes  and  put  in  boiling 
water,  cover  and  boil  until  they  break  apart;  take  out  and 
mash  fine;  leaving  water  boiling,  in  which  place  hops  for 
one  minute,  then  strain  and  pour  over  the  mashed  potatoes; 
when  almost  cold,  add  salt,  sugar,  with  flour  sprinkled  on 
top;  when  cold,  add  four  big  spoonfuls  of  yeast. 


POTATO  YEAST. 


MRS.  J.  M.  CAMPBELL. 


Three  large  potatoes,  pared  and  cut  into  small  pieces, 
covered  with  water,  and  boiled  until  quite  soft.  Mash  in  the 
water;  add  two  tablespoons  of  hops,  boiled  in  half  a  pint  of 
water  and  strained.  When  this  cools,  add  a  little  of  your 
old  yeast.  Set  to  rise. 


WHITE   BREAD. 


MRS.  DR.  HAZLETINE. 

Put  into  your  bread-pan  a  quantity  of  flour;  in  the  cen- 
ter of  it  put  a  heaping  teaspoon ful  of  white  sugar,  a  small 
half-teaspoonful  of  salt,  piece  of  lard  as  large  as  a  walnut, 
two  or  more  large  spoonfuls  potato  yeast.  With  a  spoon 
work  the  lard,  yeast,  sugar  and  salt  together.  Take  one 
cup  new  milk,  pour  upon  it  one  cup  boiling  water;  let  it 
cool,  and  put  in  your  flour.  Mix  stiff  enough  to  mold,  half 
an  hour  or  more,  as  you  have  time,  set  to  rise  in  a  warm 


86  LOS  ANGELES  COOKERY. 

place.     When  raised,  cut   it  and    mold   into    loaves.     This 
quantity  makes  one  good  loaf. 

—  ' '          —  * CK •-- 


BUNS. 


MRS.  C.  C.  LAMB. 


Mix  a  sponge  the  same  as  for  bread,  then  add  a  piece  of 
butter  as  large  as  an  egg,  one  and  one-half  cups  sugar,  two 
eggs,  one  cup  of  milk,  one  teaspoonful  of  soda.  Let  it  rise, 
put  in  your  tins,  and  let  rise  again.  Take  the  white  of 
an  egg,  beat  with  sugar,  and  put  on  the  top  as  soon  as  it 
comes  from  the  oven. 


BREAD. 


LOUISE  J. 


Six  quarts  flour  make  eight  loves;  two  tablespoon fuls 
salt,  one  tablespoonful  sugar,  one  pint  yeast,  two  spoonfuls 
butter.  Mix  with  a  pint  of  milk,  and  same  of  tepid  water. 
Large  loaves  bake  one  hour. 


POTATO   YEAST. 


MRS.  DR.  HAZELTINE. 

Pour  upon  one  cup  of  grated  potato  one  quart  of 
boiling  water;  let  it  stand  on  the  stove  and  boil  for  a  few 
minutes,  then  put  in  two-thirds  of  a  cup  of  white  sugar, 
two  large  spoonfuls  of  salt;  beat  it  until  dissolved,  let  it 
cool,  and  put  in  potato  yeast  to  raise.  It  will  keep  two 
weeks  in  a  cool  place. 


CREAM  BISCUIT. 


MRS.  J.  M.  STEWART. 


To  one  quart  of  sifted  flour  add  two  heaping  teaspoon- 
fuls  of  Dr.  Price's  cream  baking-powder  and  one  coffeecupful 
of  sour  cream,  into  which  stir  a  scant  quarter  of  a  teaspoon  of 


LOS  ANGELES  COOKERY.  87 

soda  and  a  little  salt.  Use  sweet  milk  enough  to  mix  up  the 
flour  so  it  will  roll  out  easily.  Have  the  oven  hot,  and  bake 
as  quick  as  possible. 

The  above  makes  a  superior  crust  for  strawberry  short- 
cake. Roll  out  the  dough  in  two  equal  parts;  spread  a  very 
little  butter  between  them,  and  when  baked  they  divide 
easily. 

:o: 

MUFFINS. 


MRS.  S.  B.  CASWELL. 

One  cup  of  milk,  two  cups  of  flour,  one  teaspoonful  of 
butter,  one  egg,  half  teaspoon  of  soda,  one  teaspoonful  of 
cream  of  tartar,  and  sugar  if  you  like. 


CORN  BREAD. 


MRS.  BARROWS. 

One  cupful  of  flour,  two  cupfuls  of  corn  meal,  two 
tablespoonfuls  of  sugar,  two  teaspoonfuls  of  cream  of  tartar, 
one  teaspoonful  of  soda,  two  and  a  half  cupfuls  of  milk,  and 
three  eggs.  Beat  the  yolks  and  whites  separately,  and  put 
in  last. 


STEAMED  BROWN  BREAD. 


MRS.  C.  C.  LAMB. 

One  cup  of  sour  milk,  one  teaspoonful  of  soda,  one  cup 
of  sweet  milk,  three-fourths  of  a  cup  of  syrup,  a  little  salt, 
one  cup  of  rye  flour,  one  and  one-half  cups  of  corn  meal, 
one  and  one-half  cups  of  Graham  flour,  and  a  piece  of  but- 
ter the  size  of  an  egg.  Should  the  mixture  prove  to  be  too 
stiff,  add  a  little  more  sweet  milk. 

GEMS,  FOR  BREAKFAST. 


MRS.  S.  B.  CASWELL. 

One  cup  of  milk,  one  cup  of  water,  three  cups  of  sifted 
flour,  and  a  pinch  of  salt.     Beat  together  ten  minutes;  pour 


88  LOS  AXGELES  COOKERY. 

the  mixture  into  hot  buttered  pans;  bake  in  a  quick  oven 
ten  minutes. 

MUFFINS. 

MRS.  C.  H.  BRADLEY. 

One  quart  of  flour,  three  teaspoonfuls  of  yeast  powder, 
three  eggs,  well  beaten,  two  tablespoonfuls  of  melted  but- 
ter and  one  pint  of  milk.  Bake  in  muffin  rings  in  a  quick 
oven. 


ROLLS. 


MRS.   R.  M.  W1DXEY. 

One  egg,  one  pint  of  sweet  milk,  half  cup  of  fresh  lard, 
fourth  cup  of  white  sugar,  and  one  heaping  tablespoonful  of 
brewers'  yeast,  which  has  been  soaked  in  cold  water  to  ex- 
tract the  bitterness  of  the  beer.  To  the  milk  add  lard,  egg, 
sugar,  and  salt.  Stir  in  sifted  flour  enough  to  make  a  thin 
batter;  then  add  the  yeast,  and  let  it  stand  until  very  light. 
Mix  and  knead  twenty  or  thirty  minutes;  let  rise,  and  roll 
out.  Cut  with  biscuit  cutter,  kneading  as  little  as  possible. 
When  light  again,  bake  twenty-five  minutes. 


CORN  MEAL  CAKES. 


MRS.  S.  B.  CASWELL. 


One  good  pint  of  corn  meal,  a  little  salt,  a  large  spoon- 
ful of  syrup,  and  a  half  spoonful  of  soda.  Scald  well;  then 
add  a  handful  of  flour  and  one  egg.  Have  plenty  of  hot 
fat  in  a  pan,  and  drop  in  a  spoonful  of  the  batter  at  a  time. 
Fry  quickly. 


ROLLS,  OR  FLUM-DOODLES. 


ANONYMOUS. 

One  pint  of  poiato  yeast,  one  pint  of  fresh  milk;  make 
a  sponge  and  let  it  rise  light;  add  three  eggs,  one  cup  of 
sugar,  one-fourth  pound  of  butter,  and  a  little  salt.  Make 


LOS  ANGELES  COOKERY.  89 

into  a  soft  dough,  mixing  with  a  spoon;  do  not  use  the  hands. 
Let  it  get  very  light;  then  pinch  off  small  bits;  roll  out 
thin;  spread  lightly  with  butter,  and  roll  up.  Put  it  into 
pans,  let  rise,  and  bake  light  brown.  The  secret  is  in  the 
manner  of  preparing,  but  it  is  a  great  success  when  well 
done. 


SALLY  LUNN. 


MRS.  GEX.  STONEMAN. 


Rub  a  piece  of  butter  the  size  of  an  egg  into  a  quart  of 
flour;  add  one  tumbler  of  milk,  two  eggs,  three  tablespoon- 
fuls  of  sugar,  two  tablespooni'uls  of  cream  of  tartar,  one 
teaspoonful  of  soda,  and  half  a  teaspoonful  of  salt.  To  be 
eaten  warm,  with  butter. 


BUCKWHEAT  BREAD. 


MRS.  M.  G.  MOORE. 


Two  coffee  cupfuls  of  new  buttermilk,  one  egg,  well 
beaten,  two  tablespoonfuls  of  rich  cream,  two  tablespoonfuls 
of  molasses,  a  little  salt,  one  teaspoonful  of  salaratus,  and 
buckwheat  enough  to  thicken  the  same  as  for  corn  bread. 
Bake  one-half  hour. 


BROWN  BREAD. 


MRS.  JENNIE  STAFFORD,  SANTA  ANA. 

Three  cupfuls  of  sour  milk,  one  teaspoonful  of  soda,  one 
cupful  of  syrup,  two  cupfuls  of  corn  meal,  two  cupfuls  of 
Graham  flour,  and  one  cupful  of  wheat  flour.  Steam  two 
and  a  half  hours. 


MARYLAND   BISCUITS. 


ANONYMOUS. 


One  quart  of   the  best  flour,  a  bit  of    lard  (fresh)  the 
size  of  an  egg,  a  little  salt,  a  quarter  of    a  teaspoonful  of 


30  LOS  ANGELES  COOKERY. 

cream  of  tartar,  thoroughly  mixed  with  the  flour.  Make  a 
stiff  dough  by  mixing  with  ice-water;  knead  until  soft;  mold 
by  hand,  and  bake  immediately  in  a  moderately  hot  oven. 

*/")•         .   ..    _ 


MARY  A.  LIXDLEY. 

Take  three  cupfuls  of  sour  milk  and  one  of  molasses, 
three  cupfuls  of  Graham  flour  and  one  of  corn  meal.  Add 
one  heaping  teaspoonful  of  soda,  and  beat  well  together. 
Steam  three  hours. 


SQUASH  BISCUITS. 

MISS    MARY    MCLELLAX. 

Two  cups  of  sifted  squash,  one  tablespoonful  of  butter, 
one  of  lard,  two  large  spoonfuls  of  sugar,  two  cups  of  milk, 
flour  enough  to  roll  out,  and  one  cup  of  yeast.  Boil  the 
milk,  sugar,  butter,  and  lard  together;  let  it  cool,  and  mix 
with  the  squash,  flour,  and  yeast.  Let  it  rise  over  night, 
and  make  into  biscuit  in  the  morning. 


BROWN  BREAD. 

MRS.  DB.  HAZLETON. 

Two  cups  of  sour  milk,  two  large  spoonfuls  of  molasses, 
and  one  teaspoonful  of  soda,  dissolved  in  half  cup  of  water. 
Stir  in  an  equal  quantity  of  corn  and  Graham  meal  until  it 
makes  a  stiff  batter;  put  it  in  a  two-quart  tapering  pail; 
cover  tight,  and  boil  in  a  kettle  of  water  an  hour;  then  take 
out,  take  off  the  cover,  and  bake  slowly  one  hour. 


TEA    BISCUITS— ENGLISH. 


ANONYMOUS. 

Four  tumblers  of  sifted  flour,  one-fourth  pound  of  good 
butter,  one  teaspoonful  of  soda,  two  of  cream  of  tartar,  one 
dessert-spoonful  of  baking  powder,  and  one  and  a  half  turn- 


LOS  ANGELES  COOKERY.  91 

biers  of  milk.  Mix  the  butter,  cream  of  tartar,  and  baking 
powder  well  into  the  flour;  then  add  the  milk,  with  the  soda 
dissolved  in  it,  and  mix  quickly  with  a  spoon.  Knead  well 
on  a  board;  roll  an  inch  thick,  and  cut  with  a  sharp  cutter. 
Bake  twenty  or  twenty-five  minutes  in  a  quick  oven. 


CREAM  OF  TARTAR  BISCUITS. 


MRS.    M1LLIKEN. 

One  quart  of  flour,  three  heaping  teaspoonfuls  of  pure 
cream  of  tartar,  a  piece  of  butter  two-thirds  the  size  of  an 
egg,  well  worked  in  flour,  one  heaping  teaspoonful  of  Bab- 
bit's salaratus,  dissolved  in  sweet  milk.  Make  the  dough  as 
soft  as  can  be  kneaded  conveniently;  roll  a 'half  inch  thick, 
cut  in  biscuits,  and  bake  in  a  quick  oven. 


STRAWBERRY  SHORT-CAKE. 

MISS    MART    MCLELLAX. 

One  quart  of  flour,  sifted  dry,  with  two  large  teaspoon- 
fuls of  baking  powder,  a  little  salt,  and  one  tablespoonful  of 
white  sugar.  Add  three  tablespoonfuls  of  butter,  and  milk 
enough  to  form  a  soft  dough.  Bake  in  a  round  tin,  and 
•when  partially  cooled,  split,  spread  with  butter,  and  cover 
with  a  layer  of  strawberries,  well  sprinkled  with  white  sugar. 
Lay  the  other  half  on  top,  and  spread  in  the  same  way. 


PARKER  HOUSE  ROLLS. 


MRS.  L.  S.  E.  LOXGSTREKT. 


Two  quarts  of  flour,  two  tablespoonfuls  of  butter,  one 
teaspoonful  of  salt,  and  half  teacupful  of  sugar;  mix  well 
through  the  flour  with  your  hands;  make  a  hole  in  the  mid- 
dle of  the  flour  and  pour  in  a  pint  of  scalded  milk;  after  it 
cools  put  in  a  small  cup  of  yeast,  and  set  to  rise  at  nine 
o'clock.  About  noon  stir  it  well  with  a  spoon;  let  rise 
again,  and  at  four  roll  them  out  a  quarter  of  an  inch  thick; 
cut  round  and  fold  over  like  an  envelope,  with  a  small  piece 


92  LOS  ANGELES  COOKERY. 

of  butter  between;  let  rise  again  for  an  hour,  and  bake  in  a 
quick  oven. 

.._  •  r\*  _  _^  ___ 

CORN  MEAL  PANCAKES. 

L.  C.  GOODWIN. 

One  pint  of  sour  milk,  a  teaspoonful  of  soda,  one  cup- 
ful of  flour  and  one  of  meal,  a  little  salt,  and  two  eggs, 
white  and  yolks  well  beaten  separately,  and  whites  added 
last. 


RICE    CAKES. 


MISS    MARY    MCLELLAX. 

To  one  teacupful  of  cold  boiled  rice  put  one  and  one- 
half  cupfuls  of  flour,  two  eggs,  one  tablespoonful  of  corn- 
starch,  one  teaspoonful  of  salt,  two  tablespoonfuls  of  sugar, 
and  sour  milk  enough  to  make  a  batter.  Mix  smoothly,  and 
add  one  teaspoonful  of  soda  and  a  little  melted,  butter. 
Cook  as  griddle  cakes. 


SARATOGA  ROLLS. 


MRS.  GEORGE    CLARK. 

One  quart  of  water,  two  ounces  of  butter,  one  teacup- 
ful of  home-made  yeast,  and  a  little  salt.  Mix  in  the  even- 
ing, as  thick  as  you  can  stir  with  a  spoon;  put  it  in  a  warm 
place.  Just  before  going  to  bed,  knead  it  up,  and  cover  till 
morning.  An  hour  before  breakfast  make  it  into  small 
buns,  put  them  in  pans,  and  let  stand  until  light.  Bake  fif- 
teen or  twenty  minutes  in  a  hot  oven. 


MRS.  SMITH'S  HOT  MUFFINS. 


MRS.  I.  S.  MAYO. 


One  quart  of  warm  milk,  two  eggs,  well  beaten,  a  piece 
of  butter  tne  size  of  an  egg,  one  teacupful  of  yeast,  a  little 
salt,  and  enough  flour  to  make  a  batter  as  thick  as  for  pan- 


LOS  ANGELES  COOKERY.  93 

cakes.  Let  it  rise  till  morning;  then  add  a  small  teaspoon- 
ful  of  soda,  dissolved  in  a  little  hot  water.  Have  your  gem- 
irons  quite  hot,  and  put  a  spoonful  in  each.  Bake,  in  a 
quick  oven.  Splendid! 


GRAHAM  GEMS. 


MISS    MARY    MCLELLAX. 


One  and  a  half  pints  of  Graham  flour  and  three  tea- 
spoonfuls  of  baking-powder,  well  mixed.  Rub  in  one  table- 
spoonful  of  butter;  add  salt,  one  beaten  egg,  and  one  table- 
spoonful  of  sugar.  Stir  all  to  a  batter  with  sweet  milk; 
drop  into  hot  gem-pans  and  bake  in  a  quick  oven. 


POTATO  PANCAKES. 


MRS.  H.  K.  s.  O'MSLVKNY. 

Grate  some  raw  potatoes;  let  the  water  drain  off  a  lit- 
tle; then  add  three  well-beaten  eggs  to  a  pint  of  potatoes, 
some  salt,  and  a  spoonful  of  flour.  Fry  slowly  in  hot  lard. 


MAG.  MADDIN'S  INDIAN  CAKE. 

MRS.  I.  S.  MAYO. 

Two  cupfuls  of  flour,  one  cupful  of  corn  meal,  one  egg, 
two  tablespoonfuls  of  sugar,  and  half  a  teaspoonful  of  salt; 
stir  up  with  sour  milk,  in  which  has  been  dissolved  a  tea- 
spoonful  of  soda.  Make  a  thin  batter,  and  bake  in  a  sheet. 


MUFFINS. 


MRS.  S.  C.  HUBBELL. 


Two  eggs,  a  pint  of  flour,  one  teacupful  of  milk  or 
cream,  a  piece  of  butter  half  the  size  of  an  egg,  a  little  salt, 
a  heaping  tablespoonful  of  sugar,  and  one  teaspoonful  of 
baking  powder.  Mix  the  baking  powder  and  salt  in  the 
flour.  Beat  the  eggs;  add  to  the  yolks,  first,  the  milk  and 


94  LOS  ANGELES  COOKERY. 

sugar,  then  the  butter  (melted),  then  the  flour,  and  then  the 
whites.  Beat  well  after  it  is  all  mixed,  and  bake  in  a  hot 
oven. 

___^_^__  *  C\  *  _  _ 

CORN  BREAD. 


MBS.  MARY    BACKMAN. 


One  pint  of  sifted  corn  meal,  half  cup  of  sifted  flour, 
one  tablespoonful  of  lard,  rubbed  into  the  flour,  half  cup  of 
milk,  ona  egg,  one  teaspoonful  of  salt,  and  one  teaspoonful 
of  baking  powder. 


MUFFINS. 


MISS    MARY    MCLELLAN. 


Two  and  a  half  cupfuls  of  flour,  a  piece  of  butter  the 
size  of  an  egg,  one  tablespoonful  of  sugar,  two  eggs,  salt, 
one  and  a  half  cupfuls  of  milk,  and  one  cupful  of  yeast. 
Let  it  stand  to  rise  over  night,  and  do  not  stir  in  the  morn- 
ing, but  dip  out  into  muffin  rings  or  gem  pans. 


MARYLAND  BISCUIT. 


MRS.  M.  E.  J. 

One  quart  of  flour,  a  teaspoonful  of  salt,  one  table- 
spoonful  of  lard,  and  a  half  pint  of  lukewarm  water.  Make 
the  dough  very  stiff,  working  the  lard  and  salt  in  thoroughly 
before  the  water  is  added.  Beat  or  knead  till  the  dough  is 
soft,  and  blisters.  Prick  each  biscuit  with  a  fork  before 
baking. 


CORN  CRUST. 


MRS.  I.  S.  MAYO. 

One  pint  of  corn  meal,  one  pint  of  boiling  water,  one 
tablespoonful  of  sugar,  half  teaspoonful  of  salt,  and  one  egg. 
Pour  the  boiling  water  on  the  meal,  sugar,  and  salt;  mix 


LOS  ANGELES  COOKER  Y.  95 

well,  stir  in  the  beaten  egg:,  spread  thin  in  a  dripping-pan, 
smooth  over  with  a  knife,  dipped  in  cold  water,  and  score  it. 
Bake  in  a  quick  oven. 


EICE  WAFFLES. 


MRS.  M.  E.  J. 


One  and  a  half  cupfuls  of  boiled  rice  and  two  cupfuls 
of  flour.  Add  salt,  and  mix  with  milk  to  a  thick  batter. 
Beat  separately  two  eggs,  and  add  last. 


SQUASH  BREAKFAST  CAKE. 


One  pint  of  sifted  squash,  one  egg,  a  small  cup  of 
sugar,  a  piece  of  butter  the  size  of  an  egg,  two  tablespoon- 
fuls  of  yeast,  and  enough  flour  to  mold  up.  Set  to  rise  over 
night.  In  the  morning  dissolve  a  teaspoon ful  of  soda  in  a 
little  water  and  put  into  the  mixture;  mold,  and  cut  into 
biscuit.  Let  them  rise,  and  bake  fifteen  minutes. 


YEAST-POWDER   BISCUIT. 


MKS.  L.  M.  THOMPSON. 

Mix  well  with  one  quart  of  flour  one  teaspoonful  of 
yeast  powder  and  a  little  salt;  add  a  small  piece  of  butter 
or  lard  and  a  cupful  of  sweet  milk,  stirred  in  with  a  spoon. 
Work  the  dough  as  little  as  possible;  roll  out,  and  bake  in 
a  quick  oven. 

._  •  r\  •  ..        _. 

FRENCH  ROLLS. 


MRS.  M.  B.  J. 

Sift  a  pound  of  flour;  rub  in  two  ounces  of  butter  and 
a  little  salt;  mix  in  the  beaten  whites  of  three  eggs  and  a 
tablespoonful  of  strong  yeast;  add  enough  milk  for  a  stiff 
dough;  cover  and  set  before  the  fire  to  rise.  Put  it  on  a 


96  LOS  ANGELES  COOKERY. 

bread  board,  divide  it  into  rolls,  lay  in  a  floured  pan,  and 
bake  in  a  quick  oven  about  ten  minutes. 


CORN  BREAD. 

MBS.  H.  K.  s.  O'MELVENY. 

Turn  one  pint  of  boiling  water  or  milk  on  as  much 
corn  meal;  when  lukewarm,  add  one  spoonful  of  lard  or  but- 
ter, one  of  sugar,  two  eggs,  well  beaten,  three  tablespoon- 
fuls  of  flour,  and  one  teaspoonful  of  baking  powder.  If  too 
stiff,  add  a  little  cold  milk. 


CORN  BUNS. 


MRS.  GEN.  STONEMAN. 


One  quart  of  milk,  three  eggs,  and  a  small  piece  of  but- 
ter. Stir  in  meal  for  a  batter  just  thick  enough  to  drop 
from  a  spoon.  Bake  in  a  hot  oven. 


FLAP-JACKS. 


MRS.  T.  S.  STANWAY. 


Take  two  pounds  of  wheat  flour  and  a  teaspoonful  of 
salt;  make  a  pretty  thick  batter  with  warm  water;  add  two 
good  tablespoonfuls  of  brewers'  yeast.  Set  to  rise  over 
night;  bake  the  same  as  buckwheat  cakes.  Very  nice. 


FRENCH  ROLLS. 


MRS.  GEN.  STONEMAN. 

One  pint  of  warm  water,  two  tablespoonfuls  of  white 
sugar,  one-half  cupful  of  lard,  and  two-thirds  of  a  cupful  of 
hop-potato  yeast.  First  put  the  lard  into  the  warm  water; 
then  add  the  salt,  sugar,  and  yeast.  Knead  up  hard  with 
flour,  and  put  to  rise.  The  next  morning  knead  it  an  hour, 
or  chop  with  a  chopping-knife  instead  of  an  hour's  knead- 
ing. Cut  out  with  a  large-sized  biscuit-cutter;  wet  the  top 


LOS  ANGELES  COOKERY.  97 

of  each  biscuit  with  a  little  melted  butter,  and  turn  over  on 
one  side.  Do  not  put  them  close  together.  You  can  bake 
what  you  need  and  set  the  rest  away;  it  will  keep  a  long 
time. 


MUFFINS. 

MRS.  DR.  FRENCH. 

Warm  a  quart  of  milk,  and  melt  in  it  a  quarter  of  a 
pound  of  the  best  butter,  cut  into  bits.  Beat  four  eggs  un- 
til very  light,  and  stir  into  the  milk.  When  quite  cold,  by 
degrees  stir  in  enough  sifted  flour  to  malce  a  batter  as  thick 
as  you  can  well  stir.  Add  at  least  three  tablespoonfuls  of 
bakers'  yeast.  Set  to  rise  in  a  warm  place.  Bake  in  muffin 
rings. 

-  :o:  - 

PHILADELPHIA  MUFFINS. 


RELIABLE. 

One  quart  of  milk,  three  eggs,  one-fourth  pound  of  lard, 
the  same  of  butter,  and  a  little  salt.  Put  the  butter,  lard, 
and  salt  in  the  milk,  stand  it  on  the  range,  and  let  it  get  just 
warm;  then  stir  in  enough  sifted  flour  to  make  a  stiff  bat- 
ter. Beat  it  well;  then  put  in  a  small  teacupful  of  yeast, 
and  set  it  to  rise.  If  you  want  them  for  tea,  set  them  to 
rise  about  an  hour.  Use  tin  rings.  Do  not  fill  them  quite 
full.  They  require  but  a  few  moments  to  bake.  The  milk 
must  be  only  lukewarm. 

BREAD. 


MRS.  R.  N.  C.  WILSON. 

Boil  three  potatoes;  mash  them  well;  add  a  teaspoonful  of 
salt  and  two  of  sugar;  also  enough  boiling  water  to  make 
rather  a  thin  batter.  Let  it  cool,  and  when  lukewarm,  add 
one  Price's  yeast  cake,  soaked  in  a  little  water.  One  cake 
is  sufficient  for  four  loaves  of  bread.  Add  two  and  a  half 
cups  of  flour.  Let  this  rise  until  light;  then  stir  in  enough 
flour  to  make  a  sponge.  Let  it  remain  in  a  warm  place  un- 


98  LOS  ANGELES  COOKERY. 

til  morning,  when  it  should  be  kneaded  at  least  twenty  min- 
utes. Return  the  dough  to  the  pan,  and  when  light,  sepa- 
rate it  into  four  loaves  and  let  it  rise  again.  When  light, 
let  it  bake  an  hour. 


SPANISH  WAFERS. 


MRS.  T.  S.  STAN  WAT. 


Take  three  eggs;  mix  them  with  as  much  flour  as  will 
permit  it  to  be  rolled  out  as  thin  as  possible.  Cut  it  in 
squares  with  a  jaging  iron,  and  fry  in  hot  lard.  Lay  them 
on  a  hot  dish  and  throw  sugar  and  cinnamon  over,  if  liked. 


POCKET-BOOKS— BRE  AD. 


MRS.    F.  D.   BOVARD. 

One  quart  of  new  milk,  one  cupful  of  yeast,  one  tea- 
spoonful  of  salt,  and  one  tablespoonful  of  butter.  When 
light,  knead  and  roll  out,  and  cut  into  small,  oblong  pieces. 
Spread  one-half  of  each  piece  with  a  mixture  of  butter  and 
sugar,  and  fold  together;  then  lay  them  in  a  baking  pan  to 
raise. 


CORN  CAKES. 


MRS.  T.  S.  STANWAY. 


One  cup  of  sweet  milk,  a  tablespoonful  of  white  sugar, 
one  egg,  two  table.spoonfuls  of  butter,  one  teaspoonful  of 
soda,  and  two  of  cream  of  tartar.  Make  as  stiff  as  batter. 
They  are  delicious  for  breakfast. 


A  NICE  DISH  FOR  BREAKFAST. 


MRS.  T.  S.  STAN  WAY. 

Take  some  slices  of  bread,  cutting  off  the  crust;  make 
a  batter  of  three  eggs  and  a  pint  of  milk;  soak  the  bread  in 
it.  Put  some  butter  in  a  frying-pan,  and  fry  the  slices  of 
bread  to  a  nice  brown. 


AD  VERTISEMENTS. 


99 


For  Real  Life  and  Business  Pursuits,  at  the  Los  Angeles 
Business  College,  over  Post-office,  Los  Angeles. 


C.  W.  LA  FEJRA,  In  Business  Penmanship, 

Bookkeeping,  Arithmetic,  Correspond' nee 

J.  U.  VINCENT,  In  Ornamental  Penmanship 


T.  W.  LA  FETRA,  In  English  Language  and 

Special  Branches. 
A.  CUYAS,  In  the  Spanish  Language. 


For  further  information,  apply  to 

C.  IF.  L.A  FETRA,  Principal. 

MISS  BENGOUGH'S  ' 


No.  3  Third  St.,  bet.  Spring  and  Main, 

Began  its  Seventh  Term  September  3d.     All  the 
English  Branches  Taught. 


TIEIRJVES 


TUNER  OF  Los  ANGELES, 


Will  take  charge  of  your  Piano  for  six  months,  as  cheap  as 
consistent  with  good  work. 

Leave  orders  at  Lewin's  Book  Store,  or  at  their  News 
stand,  in  P.  O.  Building,  or  by  mail. 


100  ADVERTISEMENTS. 


HPHE  FIRST  BUILDING  IS  NOW  COMPLETED,  AND  THE 
JL      Literary  College  opened  its  first  term  October  6th,  1880,  with 
the  following  Departments  : 

1.    Preparatory,  2.    Elective. 

3.    Normal,  4.    Scientific. 

5.    CluBdical. 

The  building  is  new,  commodious,  and  pleasantly  situated,  on  the 
University  Grounds.  Sufficient  apparatus  has  been  secured  for  the 
different  Departments. 

Good  arrangements  will  be  made  for  Boarding. 


FACULTY. 

Rev.  M.  M.  BOVARD,  A.  M.,  President,  and  Professor  of  Moral,  Mental 

and  Natural  Sciences. 

Rev.  F.  D.  BOVARD,  A.  M.,  Prof.  Ancient  Languages  and  Mathematics 
J.  P.  WIDNEY,  A.  M  ,  M.  D.,  Prof,  of  English  Literature,  Physiology 

and  Hygiene. 
Mrs.  JENNIE  ALLEN  BOVARD,  M.  S.,  Professor  of  English  Language 

and  History. 
Mrs.  ANNIE  S.  AVERILL,  M.  S.,  Teacher  in  Mathematics  and  Normal 

Instruction. 

Rev.  G.  H.  BOLLINGER,  -         -        -         Teacher  in  German 

Miss  JOSEPHINE  T.  CLABKE,  Teacher  in  French  &  Instrumental  Music 
MADAME  MAKRA,  Teacher  in  Vocal  Music 

Miss  MARIA  PRUNEDA,        -  Teacher  in  Spanish 

Mrs.  C.  P.  BRADFIELD,        ....         Teacher  in  Drawing 


CALENDAR    FOR    I88O-8I. 


First  Term  Begins,  -  Sept.  15, 
First  Term  Ends,  -  -  Dec.  23, 
Second  Term  Begins,  -  Jan.  4, 


Second  Term  Ends,  -  March  31, 
Third  Term  Begins,  -  April  4, 
Third  Term  Ends,  -  -  June  24. 


TERMS   OF    ADMISSION. 

Students  entering  the  Freshman  Class  must  pass  examination 
upon  the  Studies  in  the  Preparatory  Course,  and  be  over  fourteen 
years  of  age. 

For  further  information  send  for  circular,  or  apply  to 

M.  M.  BOVARD,  A.  M.,  PRESIDENT, 

1,08  Angeles,  Cal. 


LOS  ANGELES  COOKERY.  101 


PUDDING   DEPARTMENT, 

CHRISTMAS  PUDDING. 

MRS.  H.  C.  AUSTIX. 

Give  pound  of  raisins,  seeded  and  cut  fine,  one  pound  of 
currants,  thoroughly  washed,  one  pound  of  leaf  suet,  freed 
from  strings  and  chopped  fine,  one  pint  of  bread  crumbs, 
half  pint  of  sifted  flour,  a  quarter  of  a  pound  of  best  sugar, 
one  tablespoonful  of  powdered  mace  a»d  cinnamon,  mixed, 
and  two  ground  nutmegs.  Beat  nine  eggs,  yolks  and  whites 
separately,  and  add  one  pint  of  rich  milk  in  turn  with  the 
bread  crumbs  and  flour.  Mix  with  the  sugar  the  grated  rind 
and  juice  of  two  lemons  or  oranges.  Mix  all  together,  stir- 
ring hard,  adding  the  fruit  after  it  has  been  dredged  in  flour. 
Steam  six  hours  in  a  tin  vessel,  covered  tight,  in  a  kettle  of 
boiling  water. 

A  most  excellent  sauce  for  this  pudding  may  be  made 
in  the  following  manner:  Two  cupfuls  of  sugar,  one  cupful 
of  butter,  and  four  eggs.  Cream  the  butter  and  sugar;  beat 
the  yolks  and  whites  of  the  eggs,  and  add  them.  Lastly, 
add  one  cup  of  boiling  water.  Flavor  to  taste. 

.Q.  _____^^ 

EXCELLENT  RICE  PUDDING. 

MRS.  C.  G.  DU  BOIS. 

One  quart  of  milk,  one-fourth  cupful  of  raw  rice,  and 
salt,  sugar,  and  flavor  to  taste.  Add  some  seeded  raisins, 
and  bake  two  and  a  half  hours  in  a  very  moderate  oven. 

•  /-v«  ^^^^^^^__ 

ICED  PUDDING. 

MRS.  J.  G.  HOWARD. 

Make  a  custard  with  a  pint  of  milk,  two  eggs,  and  six 
ounces  of  sugar.  Beat  the  eggs  and  sugar  together,  stir  the 


102  LOS  ANGELES  COOKERY. 

hot  milk  on  them,  return  to  the  fire,  and  stir  until  they 
thicken.  When  cool,  flavor  with  vanilla;  freeze,  and  add  a 
pint  of  whipped  cream,  after  which  stir  in  six  ounces  of 
candied  fruit — citron,  pears,  pineapple,  cherries — all  cut  in 
very  small  squares,  and  a  few  chopped  raisins  and  currants. 
Repack,  and  set  away  to  finish  freezing. 

PLUM    PUDDING. 

MISS    MARY    MCLELLAX. 

Soak  a  loaf  of  baker's  bread  in  two  quarts  of  milk  un- 
til well  softened.  Stir  in  thoroughly  six  eggs,  a  little  salt, 
and  a  tablespoonful  of  molasses.  Have  a  deep  earthen  dish 
well  buttered,  and  put  into  it  a  little  of  the  mixture;  then  a 
layer  of  seeded  raisins.  Fill  the  dish  with  alternate  layers 
of  the  mixture  and  the  raisins.  Bake  four  or  five  hours. 
After  it  is  well  browned,  keep  the  oven  at  a  moderate  heat. 
Eat  with  a  rich  sauce. 


BIBIFAUX. 

MRS.    E.  WORKMAN. 

Three  pints  of  cream,  beaten  to  a  froth,  half  pound  of 
white  sugar,  and  six  sheets  of  Cooper's  isinglass.  To  one 
and  one-fourth  pints  of  water  add  the  sugar,  isinglass  and 
one-third  of  a  vanilla  bean.  Let  it  simmer  till  thoroughly 
dissolved;  remove  and  strain.  Let  cool  until  it  begins  to 
thicken;  then  pour  gently  over  it  the  beaten  cream,  stirring 
briskly  until  all  is  added. 

_  *o* . . 

BATTER  PUDDING. 

MRS.  S.  B.  CASWELL. 

Six  or  eight  eggs,  one  quart  of  milk,  a  small  bowl  of 
flour  and  a  little  salt.  Bake  quickly. 

A  DELICIOUS  PUDDING. 

MRS.  ADELIA  HALL. 

T»vo  cupfuls  of  bread  crumbs,  one  and  a  half  cupfuls  of 
white  sugar,  five  eggs,  one  tablespoonful  of  butter,  one 
quart  of  fresh  milk,  and  a  half  cupful  of  jelly  or  jam.  Rub 
the  butter  and  one  cupful  of  sugar  together;  then  add  the 


LOS  ANGELES  COOKERY.  103 

beaten  yolks  of  the  eggs;  beat  all  to  a  cream;  then  add  the 
bread  crumbs,  which  have  previously  been  soaked  in  the 
milk.  Bake  in  a  pudding  dish  (not  filling  more  than  two- 
thirds  full)  until  the  custard  is  set;  then  draw  to  the  mouth 
of  the  oven  and  spread  over  the  jelly  or  jam;  corer  this 
with  a  meringue  made  of  the  beaten  whites  of  the  eggs  and 
half  cupful  of  sugar.  Put  back  in  the  oven,  and  allow  to 
remain  until  the  meringue  begins  to  color.  To  be  eaten 
with  cold  cream. 


PORTLAND    PUDDING. 

MISS    MARY    MCLELLAN. 

Three-fourths  of  a  cupful  of  rice,  cooked  thoroughly  in 
one  quart  of  milk.  Then  stir  into  it  the  yolks  of  four  eggs, 
a  small  piece  of  butter,  the  grated  peel  of  one  lemon,  and 
three  tablespoonfuls  of  sugar,  all  well  beaten  together.  Put 
it  in  a  dish  and  cover  with  a  meringue  composed  of  the 
whites  of  four  eggs,  four  tablespoonfuls  of  sugar,  and  the 
juice  of  a  lemon.  Brown  delicately  in  the  oven. 

SYBILS'    PUDDING. 

MRS.  S.  B.  CASWELL. 

One  big  bowl  of  grated  bread,  one  bowl  of  sugar,  one 
bowl  of  chopped  suet,  one  bowl  of  currants,  and  nine  eggs. 
Cook  six  hours. 


BATTER  PUDDING. 

RELIABLE. 

One  pint  of  milk,  three  eggs,  four  tablespoonfuls  of 
sifted  flour,  and  one  salt-spoonful  of  salt.  Break  the  eggs 
into  the  flour  and  beat  well  together.  Bake  twenty  minutes. 

APPLE  PUDDING. 

MISS   MARY   MCLKLLAN. 

One  pint  of  flour,  one  teaspoon ful  of  baking-powder, 
one  of  salt,  one  tablespopnful  of  butter  and  water  enough 
to  make  a  soft  dough.  Fill  a  pudding  dish  with  apples, 
pared,  cored,  and  quartered;  add  a  little  water,  and  cover 
with  the  dough.  Put  the  pudding  on  top  of  the  stove  and 


104  LOS  ANGELES  COOKERY. 

cover  tightly  with  another  pan.    Cook  one  hour.    Serve  with 
sauce. 

__  •  f\  •  _ 

SUET  PUDDING. 

MRS.  J.  M.  STEWART. 

One  cupful  of  syrup  or  half  cupful  of  brown  sugar,  one 
cupful  of  milk,  two-thirds  of  a  cupful  of  suet,  one  cupful  of 
raisins,  one  teaspoonful  of  soda,  and  flour  enough  to  make  a 
stiff  batter.  Boil  steadily  three  hours. 

LEMON  PUDDING. 

RELIABLE. 

One  lemon,  two  ounces  of  butter,  two  ounces  of  sugar, 
four  eggs,  a  large  tablespoonful  of  corn-starch,  and  one  pint 
of  boiling  milk.  Beat  the  yolks  well;  add  the  sugar,  butter, 
grated  peel  and  juice  of  the  lemon.  Pour  the  boiling  milk 
in  last.  Bake  in  a  well  buttered  dish  till  set,  or  for  half  an 
hour.  Whisk  the  whites  of  the  eggs  to  a  solid  froth,  adding 
a  little  sugar,  and  drop  in  spoonfuls  over  the  top  when  the 
pudding  is  cold.  Put  in  the  oven  for  two  or  three  minutes, 
to  set. 


CHRISTMAS  PUDDING. 

MRS.    FLANDERS. 

One  pound  of  bread  crumbs,  one  pound  of  currants, 
one  pound  of  raisins  (seeded),  one  pound  of  suet,  a  quarter 
of  a  pound  of  citron,  chopped  fine,  one  cup  of  molasses, 
eleven  eggs,  two  teaspoonfuls  of  yoast-powder,and  all  kinds 
of  spices.  Boil  five  hours  in  a  cloth. 

Sauce:  Two  cups  of  sugar,  one  cup  of  butter,  and 
five  eggs.  Beat  the  sugar,  butter  and  yolks  of  the  eggs  to 
a  cream;  froth  the  whites  of  the  eggs  and  beat  in;  then 
pour  in  a  cup  of  boiling  water. 

DOG  IN  THE  BLANKET. 

MRS.  M.  E.  J. 

Slice  bread  a  fourth  of  an  inch  thick,  cut  off  the  crust, 
butter  it,  and  lay  it  in  a  pudding  dish;  cut  some  slices  small, 


LOS  ANGELES  COOKERY.  105 

to  fit  your  dish  smoothly.  Place  a  layer  of  bread  and  one  of 
jam  alternately,  until  the  dish  is  filled,  jam  on  top.  Make  a 
custard  of  three  eggs  and  a  pint  and  a  half  of  milk,  with 
about  three  tablespoonfuls  of  sugar;  pour  it  over  the  pud- 
ding and  let  it  stand  half  an  hour.  Bake  thirty  minutes. 
Serve  with  hard  sauce,  colored  with  the  juice  of  the  jam, 
such  as  you  have  used  in  the  pudding. 

SWEET  APPLE  PUDDING. 

RELIABLE. 

Take  one  cupful  of  sweet  milk,  one  teaspoonful  of  salt, 
two  tablespoonfuls  of  sugar,  and  two  eggs,  well  beaten;  mix 
with  sufficient  flour  to  make  as  stiff  as  for  dumplings;  then 
stir  in  two  quarts  of  chopped  apples  until  thoroughly  mixed 
with  the  dough.  Put  into  a  pan  greased  with  butter,  and 
bake  one  hour  and  a  half.  To  be  eaten  either  hot  or  cold, 
with  butter  and  sugar.  Season  to  taste. 

|  •  r\  •  r 

CHEESE 'PUDDING. 

LOUISE  J. 

Four  eggs,  one  cupful  of  sugar,  half  a  small  cupful  of 
grated  Parmesan  cheese,  one  cupful  of  flour,  two  teaspoonfuls 
of  yeast-powder,  one  pinch  of  salt,  and  one  quart  of  milk. 
Bake  half  an  hour;  serve  as  soon  as  baked,  and  eat  with 
hard  sauce. 

STEAM  PUDDING. 

MRS.    PARCELS. 

One  coffee-cupful  of  sour  milk,  one  coffee-cupful  cf  mo- 
lasses, half  coffee-cupful  of  butter,  four  coffee-cupfuls  of  flour, 
one  teaspoonful  of  soda,  one  teaspoonful  of  cinnamon,  half 
teaspoonful  of  cloves,  and  one  cupful  of  raisins.  Steam  three 
hours. 


PLUM   PUDDING. 

MRS.  H.  MCLELLAN. 


Remove  the  top  crust  from  a  fresh  loaf  of  baker's  bread; 
break  in  pieces,  and  pour  over  it  one  quart  of  sweet  milk. 
Let  it  soak  a  few  hours;  then  add  six  eggs,  a  small  cupful  of 


106  LOS  ANGELES  COOKERY. 

sugar,  one  pound  of  seeded  raisins,  salt,  and  a  little  cinna- 
mon. Bake  five  or  six  hours.  Pour  a  little  milk  on  the 
pudding  when  baking,  to  prevent  its  being  too  stiff. 

_  " O "   -- 

SALEM   PUDDING. 

MRS.  C.  G.   DU    BOIS. 

One  cupful  of  suet,  chopped  fine,  one  cupful  of  molasses, 
one  cupful  of  sweet  milk,  three  and  a  half  cupfuls  of  flour, 
one  cupful  of  raisins,  a  little  salt,  one  tablespoonful  of 
cloves,  and  three  teaspoonfuls  of  yeast-powder.  Steam  three 
hours. 


LEMON  CHEESE-CAKES. 

RELIABLE. 


A  quarter  of  a  pound  of  butter,  three-fourths  of  a  pound 
of  lump  sugar,  powdered,  six  eggs,  well  beaten,  the  grated 
rind  of  two  lemons,  and  the  juice  of  three  lemons.  Cook 
in  a  brass  or  enameled  pan  till  the  sugar  is  dissolved  and 
the  mixture  becomes  of  the  thickness  of  honey. 


COTTAGE    PUDDING. 

MBS.  C.  G.    DU    BOIS. 


One  cup  of  sugar,  one  cup  of  sweet  milk,  a  third  of  a 
cup  of  melted  butter,  one  egg,  two  small  teaspoonfuls  of 
cream  of  tartar,  one  teaspoonful  of  soda,  and  one  pint  of 
sifted  flour.  Pake  three-quarters  of  an  hour.  To  be  eaten 
with  sauce. 


QUEEN  OF  PLUM  PUDDINGS. 

MRS.    HAMILTON. 

One  pound  of  butter,  one  pound  of  suet,  freed  from 
strings  and  chopped  fine,  one  pound  of  sugar,  two  and  a 
half  pounds  of  flour,  two  pounds  of  raisins,  seeded,  chopped 
and  dredged  with  flour,  two  pounds  of  currants,  a  quarter 
of  a  pound  of  citron,  chopped  fine,  twelve  eggs,  whites  and 
yolks  beaten  separately,  one  pint  of  milk,  one  cup  of  boiled- 
down  cider,  half  ounce  of  cloves,  half  ounce  of  mace,  and 
two  grated  nutmegs.  Cream  the  butter  and  sugar;  beat  in 
the  yolka  when  you  have  whipped  them  smooth  and  light; 


LOS  ANGELES  COOKERY.  107 

next  put  in  the  milk,  then  the  flour,  alternately  with  the 
beaten  whites,  the  cider  and  spices,  and  lastly  the  fruit, 
well  dredged  with  flour.  Mix  all  thoroughly;  wring  out 
your  pudding  cloth  in  hot  water;  flour  well  inside,  pour  in 
the  mixture,  and  boil  five  hours. 


QUICK  BAKED  PUDDING. 

MRS.  C.   G.  DU   BOIS. 

Five  tablespoonfuls  of  flour,  five  well-beaten  eggs,  salt, 
five  tablespoonfuls  of  cold  milk.  Mix  well,  and  turn  into 
one  quart  of  boiling  milk.  Bake  fifteen  or  twenty  minutes. 
Eat  with  sauce. 


DANDY    PUDDING. 

MRS.  BARROWS. 

One  quart  of  milk,  boiled  in  water.  Mix  two  spoonfuls 
of  corn-starch  with  the  yolks  of  four  eggs  and  half  cup  of 
sugar;  pour  into  the  boiling  milk;  stir  quickly,  and  take  off 
at  once.  Beat  the  whites  of  the  eggs  with  half  cup  of  sugar, 
and  spread  over  the  pudding  when  cool.  Put  it  in  the  oven 
and  brown.  Flavor  with  essence  of  lemon.  To  be  eaten 
cold. 


BAKED  APPLE  DUMPLINGS. 

MRS.  C.   G.  DU    BOIS. 

Take  a  half  pint  of  raised  dough,  work  into  it  a  large 
spoonful  of  shortening,  roll  out,  fold  it,  and  set  aside  to 
lighten.  When  well  raised,  divide  it  into  six  parts  and  roll 
them  out  thin.  Have  ready  six  good-sized,  tart  apples, 
cored,  and  the  holes  filled  with  sugar  and  butter;  close  the 
dough  neatly  over  the  apples,  and  turn  the  folded  side  down 
in  a  deep  dish.  Let  them  stand  till  light;  then  sprinkle 
sugar,  small  pieces  of  butter,  and  any  spice  you  like,  be- 
twen  the  apples.  Pour  one  teacupful  of  water  over  them, 
and  bake  three-fourths  of  an  hour. 


ORANGE  PUDDING. 

MRS.    M.    E.    J. 


Enough  oranges  for  four  cups  of  juice,  which   must  be 
put  on  to  boil.     Grate  the  peel  of  four  oranges  and  squeeze 


108  LOS  ANGELES  COOKERY. 

the  juice  into  a  baking  dish;  add  to  this  one  and  a  half  cups 
of  sugar,  the  yolks  of  four  eggs,  well  beaten,  one  teaspoon- 
ful  of  butter,  eight  tablespoonfuls  of  corn- starch,  mixed  in  a 
little  cold  water  or  orange  juice.  Stir  all  well  together,  and 
set  the  pudding  dish  OB  the  stove  to  warm.  Add  the  boil- 
ing juice,  and  stir  (with  the  dish  still  on  the  stove)  until  it  is 
thickened.  Bake  about  half  an  hour.  Make  a  meringue  of 
the  four  whites,  well  thickened  with  powdered  sugar,  and 
put  on  top  of  the  pudding,  returning  it  to  the  oven  long 
enough  to  make  it  a  very  light  brown. 

TAPIOCA  PUDDING. 

MRS.  C.  G.   DU    BOIS. 

Three  coffee-cupfuls  of  tapioca,  and  nine  coffee-cupfuls 
of  water  (cold).  Let  it  soak  one  night.  Add  the  rind  of  two 
lemons  and  the  juice  of  one,  two  coffee-cupfuls  of  sugar,  and 
soft,  tart  apples.  Pour  the  tapioca  over  the  apples  and 
bake.  Cream  sauce. 


FOAM   PUDDING. 

MRS.  M.  G.  MOORE. 

One  teaspoonful  of  boiled  rice,  salted,  three  eggs,  one 
cupful  sugar.  Spread  the  rice  in  the  pudding-pan;  grate  a 
little  nutmeg  over  it;  beat  the  whites  of  the  eggs  stiff,  and 
spread  over  the  rice,  then  beat  the  yolks  and  sugar  together 
and  spread  on  top.  Bake  twenty  minutes  in  a  moderate 
oven. 


BOILED  BATTER  PUDDING. 

SAN    GABRIEL. 

Three  tablespoonfuls  of  flour,  three  eggs,  whites  and 
yolks  beaten  separately,  and  milk  enough  to  make  it  like  a 
thin  cream.  Boil  one  hour.  Take  it  up  as  soon  as  done- 
Serve  with  wine  sauce. 


PLAIN  BATTER  PUDDING. 

MRS.  COL.  GEORGE  SMITH. 

Six  eggs,  three  tablespoonfuls  of  sifted  flour  (the  spoons 
must  be   heaped),  and  two  cupfuls  mik.     Beat   the   eggs 


LOS  ANGELES  COOKERY.  109 

separately,  and  very  light;  mix  the  milk  and  flour,  then  add 
the  yolks,  lastly  the  whites;  after  which,  bake  immediately 
in  a  moderately  hot  oven.  Serve  hot,  and  eat  with  stirred 
butter  and  sugar  sauce. 


APPLE  SAGO  PUDDING. 

MRS.  C.  G.    DU    BOIS. 

One  cupful  of  sago  in  six  cupfuls  of  water;  put  near  the 
stove  to  swell.  In  the  meantime  stew  ten  or  twelve  tart 
apples;  mix  with  the  swelled  sago,  and  bake  three- quarters 
of  an  hour.  Eat  with  cream  and  sugar. 

•  r\  . 

BAKED  APPLE   DUMPLING. 

MRS.  M.  G.  MOORE. 

Take  one-half  pint  raised  dough,  work  into  it  a  large 
spoonful  of  shortening;  roll  out,  fold  it,  and  set  aside  to 
lighten.  When  well  raised,  cut  into  six  pieces,  roll  out  thin; 
have  ready  six  good  sized  apples,  pared  and  cored,  the  holes 
filled  with  sugar  and  butter.  Close  the  dough  neatly  over 
the  apples,  and  turn  that  side  down  in  a  deep  dish.  Let 
it  stand  one  hour  to  lighten,  then  sprinkle  sugar,  spice  (any 
kind  you  prefer),  and  small  pieces  of  butter,  over  and  be- 
tween the  apples,  and  pour  over  all  a  teacupful  of  water. 
Bake  an  hour. 

SAUCE  FOR  PUDDINGS. 

MRS.  M.  E.  HOYT. 

One  large  cupful  of  sugar  and  half  cupful  of  butter, 
beat  together  till  light.  Break  into  the  mixture  the  yolk  ot 
one  egg  and  the  whites  of  two,  and  beat  well.  Flavor  to 
taste,  and  place  on  the  fire.  Stir  until  it  smokes,  but  do  not 
let  it  boil. 

SNOW  PUDDING. 

MRS.  E.  C.  STARIN. 

One  box  of  gelatine,  cover  with  cold  water  and  let  soak 
half  an  hour;  add  a  pint  of  boiling  water,  stir  until  dissolved, 
set  away  to  cool.  When  cool,  add  the  whites  of  four  eggs 


110  LOS  ANGELES  COOKERY. 

beaten  to  solid  froth,  with  the  juice  of  two  lemons,  and  two 
cups  of  sugar;  beat  all  well  together,  and  let  stand  until  a 
stiff  jelly.  For  a  sauce,  take  yolks  of  the  four  eggs,  and  a 
pint  of  boiling  milk,  sweetened  and  flavored  to  taste;  boil 
to  a  custard. 

LEMON  PUDDING. 

MRS.    C.    G.    DU    BOIS. 

Half  pound  of  fine  bread  crumbs,  a  quarter  of  a  pound 
of  well-chopped  suet,  a  quarter  of  a  pound  of  sifted  sugar, 
the  rind  of  two  lemons  and  the  juice  of  one,  01  the  juice  of 
three  lemons  (juice  must  be  first  strained),  two  eggs,  thor- 
oughly beaten^  and  a  little  salt.  Mix  all  well  together  and 
steam  one  hour.  Eat  with  sauce. 


STEAMED   PUDDING. 

MRS.  L.  CKEEK. 

One  cupful  of  sugar,  one  cupful  of  milk,  one-half  cup- 
ful of  currants,  five  cupfuls  of  flour,  two  eggs,  well  beaten, 
and  two  teaspoonfuls  of  baking  powder.  Steam  an  hour 
and  a  half. 


CORN  MEAL  PUDDING. 

MRS.  S.  YARNELL. 

One  cupful  of  corn  meal,  stirred  in  one  quart  of  boiling 
milk,  one  cupful  of  molasses,  half  cupful  of  chopped  suet, 
one  chopped  apple,  and  a  pinch  of  salt.  Put  in  a  buttered 
pudding  dish  and  sprinkle  with  cinnamon.  Pour  over  a 
pint  of  cold  milk.  Do  not  stir  the  pudding.  Bake  slowly 
three  hours.  To  be  eaten  with  a  sweet  sauce. 

:o : 

KATY-DID   PUDDING. 

MRS.  M.  G.  MOORE. 

One  quart  of  boiling  water,  three  tablespoonfuls  of 
corn-starch  (wet  in  a  little  cold  water),  a  pinch  of  salt,  and 
the  whites  of  three  eggs.  Stir  the  corn-starch  into  the  boiling 
•water,  and  let  boil  about  four  minutes,  then  stir  into  it  the 
stiff  whites — do  not  let  the  eggs  boil.  Turn  into  molds  until 
cold,  then  pour  over  it  the  following  cold  custard:  One 


LOS  ANGELES  COOKERY.  Ill 

quart  boiling1  milk,  yolks  of  three  eggs,  one  tablespoonful  of 
corn-starch  (wet  in  a  little  cold  milk),  sugar  and  salt  to  taste. 
Let  the  milk  boil,  stir  into  it  the  wet  starch,  eggs  and  sugar; 
as  it  cools,  flavor  with  lemon. 


BLACK   PUDDING. 

MRS.  E.  C.  STARIN. 

One  cupful  suet,  one  cupful  molasses,  one  cupful  milk 
(sweet),  three  and  a  half  cupfuls  flour,  one  cupful  fruit,  one 
teaspoonful  soda.  Steam  two  hours. 

QUEEN   OF   PUDDINGS. 

MRS.  JOHN  FOY,  SAN  BERNARDINO. 

Beat  together  the  yolks  of  four  eggs,  two  tablespoonfuls 
of  melted  butter,  one  cupful  of  sugar,  one  quart  of  milk, 
and  one  pint  of  bread-crumbs;  flavor  with  lemon  extract, 
and  bake  in  a  deep  dish.  When  done,  spread  over  the  top 
a  layer  of  tart  jelly.  Beat  the  whites  of  four  eggs,  add  a 
tablespoonful  of  powdered  sugar,  and  spread  over  the  jelly. 
Brown  slightly  in  the  oven. 

.Q  • 

PLAIN  PUDDING. 

MRS.  R.  M.  W'IDNEY. 

Three  tablespoonfuls  of  flour,  three  tablespoonfuls  of 
cold  milk,  three  eggs,  and  one  and  a  half  pints  of  scalded 
milk.  Bake  in  the  oven,  and  serve  with  a  sauce  of  butter 
and  sugar,  flavored  with  vanilla,  or  any  sauce  preferred. 

:o: 

COTTAGE   PUDDING. 

MRS.  E.  C.  STARIN. 

One  cupful  sugar,  one  cupful  milk,  one  egg,  one  pint 
sifted  flour,  baking  powder,  two  teaspoonfuls. 


112 


AD  VERTISEMENTS. 


—  IMPORTER  OP  — 


Practical  Watch  and  Clock  Repairer  and  Manufacturing  Jeweler. 

Fine  Gold  Jewelery,  Fine  Watches,  Clocks,  Spectacles,  Eye-Glasses, 
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Orders  from  the  Country  Promptly  and  Carefully  Filled. 

UR  New  Stock  of  Clothing,  Furnish- 
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LOS  ANGELES,  CAL. 


XEW  LOS  AXGELE3  STREET. 
Everything  in  the  Line  of  Ornamental 


L.  J.  STENGEL. 


AD  VERTISEMENTS. 


113 


S.  SPEEDY.  SISSON,  WALLACE  &  CO.  >f.  DODS  WORTH. 

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MANUFACTURERS  AND  DEALERS  IN 


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M.  DODSWORTH, 


BUSINESS  MANAGER. 


LADIES,  ATTENTION 


The  Cheapest  and 
Best  Selected  Stock 
of  Ladies',  Misses' & 
Children's  SHOES 
ever  seen  in  Los  An- 
geles. French  Kid 
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Satisfaction  Guaranteed. 


Shoes  Bought  of  Us  Repaired  Free  of  Charge. 


&  SO  Spring  St.,  Opposite  JP.  O, 


114  LOS  ANGELES  COOKERY. 


PIE   DEPARTMENT, 


LEMON  PIE. 

MRS.  JOHN  FOY,  SAN  BERNARDINO. 

One  cup  of  sugar,  three  eggs,  a  small  lump  of  butter, 
a  teacupful  of  milk,  and  the  juice,  with  the  grated  yellow 
part  of  the  rind,  of  a  lemon.  Roll  the  lemon  and  squeeze 
the  juice  over  one-half  the  sugar;  beat  the  yolks  and  mix 
together,  adding  the  butter  and  milk  last.  Fill  the  pie  and 
put  in  the  oven.  Beat  the  whites  of  the  eggs  with  the  other 
half  of  the  sugar,  and  when  the  pie  has  baked,  spread  it 
over  and  brown  in  the  oven. 


GERMAN  PIE. 
MRS.  H.  K.  s.  O'MELVENY. 

Take  a  piece  of  bread  dough  (if  made  with  milk,  all 
the  better),  and  work  in  some  butter.  Cove  the  bottom  of  a 
pie  plate  or  dripping-pan  with  the  dough,  and  let  it  raise  a 
short  time.  Then  peel  some  free-stone  peaches  (if  small, 
halve  them,  if  large,  quarter  them),  and  set  them  on  the 
dough,  the  inside  uppermost.  Fill  these  with  sugar,  and 
bake.  Any  other  fruit  may  be  substituted  if  desired.  This 
pie  can  be  eaten  by  any  dyspeptic. 

CREAM  PIE. 

SAN    GABRIEL. 

One  cupful  of  flour,  half  cupful  of  sugar,  two  eggs,  one 
teaspoonful  cream  of  tartar,  and  half  teaspoonful  of  soda. 
Bake  in  shallow  round  pans. 

Cream  for  filling:  One  tablespoonful  of  cornstarch,  one 
pint  of  milk  (reserving  enough  to  wet  the  cornstarch),  one 


LOS  ANGELES  COOKERY.  115 

tablespoonful  of  sugar,  and  two  eggs,  using  the  whites  for 
frosting. 

— .^^_  *Q«  _ 

LEMON  TARTS. 

MRS.  L.  CHEEK. 

Take  two  large  lemons,  grate  off  the  yellow  rind,  and 
squeeze  out  the  juice;  three  large  cupfuls  of  white  sugar, 
six  eggs,  not  separated,  and  butter  the  size  of  an  egg.  Beat 
all  well  together,  put  in  a  bowl,  and  set  in  boiling  water. 
Let  it  cook  to  a  thick  custard,  stirring  frequently,  and  then 
fill  the  pastry. 

POTATO  PIE. 

RELIABLE. 

Boil  eight  potatoes  the  size  (when  peeled)  of  an  egg; 
mash  fine;  add  four  eggs,  one  cupful  of  sugar,  and  half  cup- 
ful of  butter,  a  little  nutmeg,  and  one  pint  of  milk.  Bake 
with  an  under-crust  only. 

:o: 

PEACH  MERINGUE. 

MRS.  GEORGE    CLARK. 

Select  a  pie-plate  that  is  not  too  deep,  and  after  ar- 
ranging a  lower  crust,  fill  with  peaches,  pared,  halved,  and 
stoned;  sprinkle  sugar  over  them,  and  bake  until  done. 
When  cool,  spread  over  it  the  whites  of  two  eggs,  beaten 
very  light;  flavor  with  vanilla.  Sprinkle  over  the  top  three 
tablespoon fuls  of  fine  sugar,  and  brown  in  the  oven  for  a 
few  minutes. 


PUFF   PASTE. 

MRS.  JOHN  SMITH. 

Two  pounds  of  finely  sifted  flour,  two  pounds  of  butter; 
put  the  flour  on  a  marble  slab,  make  a  hole  in  the  pile,  and 
add  the  yolks  of  four  eggs.  Work  the  butter  in  a  napkin 
until  quite  free  from  water;  two  pinches  of  salt  and  juice  of 
half  a  lemon.  Cut  up  in  small  pieces  one  quarter  of  the 
butter,  and  work  all  this  into  the  paste  of  eggs  and  flour, 
adding  as  much  tepid  water  as  will  make  the  paste  smooth. 


116  LOS  AXGELES  COOKERY. 

Beat  one-quarter  of  the  remainder  of  the  butter  to  an  inch 
in  thickness;  roll  out  the  paste  to  four  times  the  size;  lay 
the  butter  on  the  center  of  the  paste,  and  cover  up  on  each 
side;  roll  ont  to  three  times  its  original  size;  repeat  twice, 
putting  in  a  part  of  the  butter  each  time.  Cover  for  half 
an  hour,  when  it  is  ready  for  use. 


LEMON   PIE,  EXTRA  NICE. 

MRS.  S.  SPEEDY. 

Four  lemons,  one  cupful  water,  one  cupful  sugar,  two 
tablespoonfuls  flour,  three  eggs,  two  tablespoonfuls  sugar. 
Squeeze  out  the  juice,  add  the  yolks  of  three  eggs,  two 
tablespoonfuls  of  flour,  one  cupful  sugar;  work  this  mass  in 
a  smooth  paste,  then  add  a  cupful  of  boiling  water;  set  it 
in  some  boil'ng  water  until  it  cooks.  Bake  your  crust,  then 
pour  in  the  sauce;  beat  the  whites  of  three  eggs  to  a  stiff 
froth,  adding  two  tablespoonfuis  of  sugar;  spread  this  on 
your  pies;  set  in  the  oven.  Bake  a  light  brown.  This 
quantity  is  enough  for  two  pies. 

L  _,        __  •  r\  •  __    .    ___ 

GOOD   PIE   CRUST. 

MRS.  J.  M.  CAMPBELL. 

One  quart  flour,  one  teaspoonful  baking  powder;  put 
this  through  a  sieve:  four  tablespoonfuls  lard,  one  teaspooc- 
ful  salt.  Rub  all  into  the  flour;  mix  with  one  teacupful  of 
water. 


PASTRY. 

MRS/ADELIA  HALL. 


A  well-beaten  egg,  rubbed  with  a  piece  of  cloth  over 
the  lower  crust  of  pies  will  prevent  the  juice  from  soaking 
through  it.  Puff-paste  should  be  made  of  sweet,  solid 
butter.  The  juice  of  fruit  pies,  if  thickened  with  a  little 
corn-starch,  will  not  boil  over. 


10: 

CREAM  PIES. 


MISS    MARY    MCLELLAX. 

Three  eggs,  one  cupful  of  white  sugar,  one  tablespoon- 
ful  of  water,  one  and  a  half  teaspoonfuls  of  baking-powder, 


LOS  ANGELES  COOKERY.  117 

and  one  and  a  half  cupfuls  of  flour.  Bake  in  two  tins. 
Boil  one  pint  of  milk  and,  stir  into  it  two  eggs,  one  cupful 
of  sugar,  and  one  scant  cupful  of  flour.  Let  it  cook  until 
sufficiently  thick;  then  add  a  small  piece  of  butter  and  the 
grated  peel  of  a  fresh  lemon.  Split  the  cakes  and  fill  with 
the  cream. 

WASHINGTON  PIE. 

MRS.  S.  SPEEDY. 

Four  eggs,  one  cupful  of  sugar,  one  of  flour,  a  lump  of 
butter  the  size  of  an  egg,  one  teaspoonful  of  soda,  and  two 
teaspoonfuls  of  cream  of  tartar,  dissolved  in  two  tablespoon- 
fuls  of  milk. 

The  sauce:  One  large  tart  apple,  pared  and  grated,  the 
juice  of  one  orange,  one  cupful  of  sugar,  and  one  egg.  Stir 
together;  set  the  dish  in  boiling  water  long  enough  to  cook 
the  egg;  bake,  and  spread  the  sauce  the  same  as  on  jelly 
cake. 


PLAIN  LEMON  PIE. 

MRS.  Dfc.  HAZLETINE. 

While  your  pie-crust  shells  are  baking  prepare  the  fol- 
lowing filling:  Grate  the  yellow  rind  of  one  lemon  and 
squeeze  out  the  juice;  put  in  one  cupful  of  sugar  and  the 
yolk  of  one  egg,  and  stir  well  together.  Upon  this  pour  a 
large  cupful  of  cold  water,  into  which  has  been  stirred  a 
tablespoonful  of  corn-starch.  Put  all  in  a  saucepan,  and 
stir  until  it  is  cooked  into  a  clear  jelly.  The  crust  being 
baked,  fill  them,  and  from  the  white  of  the  egg  make  a  me- 
ringue to  softly  cover  it.  Put  in  the  oven  a  few  minutes, 
until  a  delicate  brown. 


SQUASH  PIE. 

MRS.  R.  M.  WIDNET. 

One  quart  of  baked  squash  (Hubbard,  if  possible), 
pressed  through  a  sieve,  eight  eggs,  whites  and  yolks  beaten 
separately,  two  quarts  of  milk,  two  cupfuls  of  white  or  very 
light  brown  sugar,  one  teaspoonful  of  ginger,  half  teaspoon- 
ful of  nutmeg,  half  teaspoonful  of  cinnamon,  and  one  tea- 


118  LOS  ANGELES  COOKERY. 

spoonful  of  salt.  Beat  all  together,  and  bake  in  under- 
crust,  without  cover.  Under-crust  first  to  be  vubbed  with 
a  well  beaten  egg. 

APPLE   CUSTARD    PIE. 

MRS.    S.    SPEEDY. 

Pare  sour  apples  and  stew  until  soft,  with  very  little 
water;  then  rub  them  through  a  colander.  Beat  three  eggs 
for  each  pie  to  be  baked,  and  put  in  at  the  rate  of  one  cupful 
of  butter  and  one  of  sugar  for  three  pies.  Season  with  nut- 
meg. A  frosting,  put  upon  them  as  in  lemon  pie  and  re- 
turned for  a  few  moments  to  the  oven,  would  at  least  im- 
prove their  appearance. 

LEMON    PIE. 

MRS.  ADELIA  HALL. 

Grate  the  rind  of  two  lemons;  beat  together  the  rind, 
juice,  t«n  tablespoonfuls  of  loaf  sugar,  and  the  yolks  of  four 
eggs,  until  very  light;  add  two  tablespoonfuls  of  water; 
line  a  large  dish,  and  fill  with  the  mixture.  Bake  until  the 
paste  is  done.  Beat  the  whites  stiff,  and  stir  into  them  two 
tablespoonfuls  (of  sugar;  spread  over  the  top,  and  bake  a 
light  brown. 


CRUST  FOR  PUMPKIN  PIE. 

MRS.    S.  SPEEDY. 

Take  your  pie-dish  and  butter  the  tin  well;  then  take 
some  dry  corn  meal  and  shake  it  around  in  the  buttered  tin; 
empty  it  out,  leaving  only  what  sticks  to  the  tin.  Have 
your  pumpkin  ready,  the  same  as  for  anypie;-pour  it  in 
your  tin;  set  it  in  the  oven  and  bake  it.  You  will  be  sur- 
prised to  see  what  a  nice  crust  it  will  form. 


MINCE-MEAT. 

MRS.  HAMILTON. 

Six  pounds  of  fresh  beef,  boiled  tender,  and  chopped 
fine  when  cold;  one  pound  of  beef  suet,  chopped  fine,  five 
pounds  of  apples,  chopped  fine,  two  pounds  seeded  raisins, 
two  pounds  of  currants,  half  pound  of  citron,  two  table 


LOS  ANGELES  COOKERY.  119 

spoonfuls  of  cinnamon,  one  of  cloves,  one  of  nutmeg,  one 
of  allspice,  one  of  salt,  three  pounds  of  brewn  sugar,  three 
pints  of  sweet  cider,  boiled  as  thick  as  syrup,  and  the  liquor 
the  meat  is  boiled  in.  When  you  make  pies,  add  a  little 
more  apple  and  boiled-down  cider. 

:o : 

LEMON  PIE. 

MRS.  H.  C.  AUSTIN. 

Three-fourths  of  a  cupful  of  sugar,  one  tablespoonful 
of  butter,  the  yolks  of  three  eggs,  one  tablespoonful  of  flour 
in  two-thirds  of  a  cupful  of  water,  and  half  the  grated  rind  and 
all  the  juice  of  one  lemon.  Beat  the  whites  of  the  three 
eggs  very  light,  with  a  tablespoonful  of  sugar  to  each  egg, 
for  a  meringue  to  put  on  the  pie  when  baked.  Flavor  the 
meringue  with  lemon  juice;  spread  it  over  the  pie  when 
baked,  and  put  it  back  in  the  oven  till  it  is  slightly  browned. 


LEMON   CREAM    PIE. 

MRS.  ADELIA  HALL. 

The  juice  and  rind  of  one  lemon,  one  cup  of  sugar,  the 
yolks  of  two  eggs,  three  tablespoonfuls  silted  flour;  milk  to 
fill  the  plate.  Bake  until  nearly  done;  take  from  the  oven, 
pour  over  it  the  whites  of  two  eggs,  and  two  tablespoonfuls 
of  powdered  sugar,  beaten  to  a  stiff  froth.  Put  back  in  the 
oven,  and  brown  lightly. 


120  LOS  ANGELES  COOKERY. 


CUSTARDS,  CREAMS,  FLOATS,  SAUCES, 


VELVET  CREAM. 

MRS.    H.  MCLELLAN. 

One-half  box  of  gelatine  in  one  quart  of  milk,  with  the 
yolks  of  three  eggs;  place  on  the  stove  and  stir  until  it 
comes  to  a  soft  custard.  When  oold,  beat  the  whites  of  the 
eggs  to  a  stiff  froth;  add  six  tablespoonfuls  of  white  sugar 
and  one  of  vanilla  flavoring. 

CITRON  'CUSTARD. 

MRS.    JOHN    SMITH. 

Six  eggs,  one  cupful  of  butter,  and  two  cupfuls  of  gran- 
ulated sugar.  Separate  the  eggs  and  beat  thoroughly  the 
yolks,  and  add  the  whites,  which  should  be  whipped  to  a  stiff 
froth.  Wash  the  butter  free  from  salt,  and  cream  it  with 
the  sugar;  then  add  to  the  eggs;  mix  thoroughly,  and  pour 
into  the  crust.  This  will  make  two  custards.  Flavor  with 
very  little  lemon. 

.Q. __ 

STRAWBERRY  CUSTARD. 

MRS.  ANNA  OGIKR. 

Make  a  nice  boiled  custard  of  a  quart  of  milk  and  five 
eggs,  properly  seasoned;  boil  it  till  it  thickens;  take  it  off 
the  fire  and  put  in  the  flavoring.  Take  a  gill  of  sugar  and 
a  pint  of  ripe  strawberries;  crush  them  together  and  pass 
them  through  a  fine  strainer.  Take  the  whites  of  four  of 
the  eggs,  and  while  beating  them  to  a  stiff  froth,  add  a  gill 
of  sugar,  little  at  a  time.  Then  to  the  sugar  and  eggs  add 
the  sweetened  strawberry  juice,  beating  all  the  while  to 
make  it  stiff.  This  makes  a  beautiful  pink  float,  which  is  to 


LOS  ANGELES  COOKERY.  121 

be  placed  on  top  of  the  custard.   The  juice  of  canned  straw- 
berries may  be  used. 


COFFEE  CUSTARD. 

MRS.    C.    G.    DUBOIS. 

For  six  cups  measure  out  four  cupfuls  of  milk;  put  it 
in  a  basin,  -with  one  cupful  of  very  strong  coffee  and  one 
ounce  powdered  white  sugar,  and  the  yolks  of  five  eggs;  mix 
well  and  strain.  Fill  the  cups  with  the  mixture,  skim  off  all 
froth  from  the  surface,  put  them  in  a  flat  stew-pan  of  water, 
•with  live  coals  on  its  cover,  or  a  very  slow  fire  for  fifteen 
minutes.  The  water  should  only  bubble  slightly;  when  set, 
let  the  cups  cool  in  the  water. 

.._-      *  o  *  L 

COCOANUT  CUSTARD. 

MRS.    COL.    SMITH. 

One-half  cupful  of  butter,  one  cupful  of  powdered  sugar, 
four  well-beaten  eggs,  one  cupful  of  grated  cocoanut  and  a 
quart  of  milk;  mix  butter  and  sugar  together,  and  then  add 
the  eggs  and  cocoanut,  and  lastly  the  milk.  Bake  in  a 
lower  crust. 


ORANGE  SOUFFLE. 

MRS.    S.    YARNELL. 

Make  a  rich  boiled  custard  of  one  quart  of  milk  and  the 
yolks  of  six  eggs  (reserving  the  whites  for  frosting);  sweeten 
to  taste;  when  cool,  pour  the  juice  of  four  or  five  oranges, 
sprinkled  with  sugar  and  the  grated  rind  of  two;  cover  with 
frosting;  set  in  a  pan  of  cold  water,  and  set  in  the  oven  until 
a  nice  brown;  to  be  eaten  cold. 


BAVARIAN  CREAM. 

lilRS.    J.    G.    EASTMAN. 

Whip  one  pint  of  cream  to  a  stiff  froth.  Boil  one  pint  of 
rich  milk  with  a  vanilla  bean  and  two  tablespoonfuls  of  sugar 
until  it  is  well  flavored;  then  take  it  off  the  fire  and  add  half 
a  box  of  Cox's  gelatine,  soaked  for  an  hour  in  half  a  cupful 
of  water.  When  slightly  cooled,  stir  in  the  yolks  of  four 
eggs,  well  beaten.  When  it  has  become  quite  cold,  and  be- 


122  LOS  ANGELES  COOKERY. 

gins  to  thicken,  stir  it  until  it  is  very  smooth;  then  stir  in 
the  whipped  cream  until  it  is  well  mixed.  Put  it  in  a  mold 
and  set  in  a  cool  place  to  harden.  It  is  very  nice,  eaten 
with  whipped  cream. 

._    _..  •  f\  •  - 

WHIPPED  CREAM. 

MKS.    C.  H.  BRADLEY. 

One  pint  of  sweet  cream;  add  one  teacupful  of  white 
sugar,  and  one  teaspoonful  of  lemon  extract;  beat  the  whole 
briskly  until  a  stiff  froth  is  formed.  Then  have  ready  a  dish 
lined  with  slices  of  sponge-cake — stale  is  best.  Take  the 
froth  in  spoonfuls  and  lay  it  over  the  cake  until  the  dish  is 
full. 


LEMON  PUDDING  SAUCE. 

RELIABLE. 

One  lemon,  the  juice  and  half  the  peel  grated,  one  heaping 
teacup  of  sugar,  one-third  of  a  cup  of  butter,  one  egg;  beat 
well  together  the  butter  and  sugar  and  egg,  then  the  lemon 
and  a  little  nutmeg;  add,  slowly,  half  a  teacup  of  boiling 
water,  but  do  not  boil  the  sauce. 

MY  LEMON  CUSTARD. 

MRS.  JOHN    SMITH. 

For  each  pie  take  three  eggs,  one  small  cupful  of  sugar, 
a  lump  of  butter  the  size  of  a  walnut,  one  dessert-spoon 
level  full-of  corn-starch,  and  one  lemon.  Separate  the  eggs; 
put  the  yolks,  sugar,  butter,  and  corn-starch  in  a  bowl,  and 
mix  well,  adding  the  juice  and  grated  rind  of  the  lemon. 
Beat  the  whites  very  stiff  and  add  to  the  custard,  mixing  all 
together,  and  pour  into  the  crust  and  bake. 

TAPIOCA  SNOW. 

MISS    LILLIE    MILLIKEN. 

One  teacupful  of  tapioca,  soaked  in  four  cupfuls  of 
water  over  night.  Add  one  cupful  of  sugar,  the  juice  of  one 
lemon,  or  the  juice  of  three  oranges.  Boil  until  transparent; 
stir  in  while  cooking  the  whites  of  four  eggs,  beaten  to  a 
froth;  pour  into  a  dish  to  cool.  When  cool,  put  strawber- 


LOS  ANGELES  COOKERY.  123 

ries  over  the  top,  and   serve  with  cream  and   sugar.     The 
fruit  may  be  dispensed  with. 

BLANC  MANGE. 

MBS.   COL.    GEORGE   SMITH. 

Take  one-half  ounce  of  Irish  moss,  and  cleanse  in  two  or 
three  waters.  Boil  it  in  one  pint  and  a  half  of  milk  until 
reduced  to  a  proper  thickness;  then  sweeten  and  flavor  to 
taste,  and  pour  through  a  strainer  into  moulds. 

T  _,  -  _  _  •  r\  *  _    --     - 

MARYLAND  FLOAT. 

MRS.    H.    MCLELLAN. 

Whites  of  four  eggs,  beaten  very  stiff;  one  cupful  of 
powdered  sugar,  and  add  raspberry  or  any  kind  of  jam,  and 
beat  until  the  fork  will  nearly  stand  alone  in  the  mixture. 
Put  in  a  glass  bowl  of  soft  custard,  or  milk,  and  then  the 
float  on  top. 

FLOATING  ISLAND. 

BERTHA    L1NDLEY. 

One  quart  of  milk  and  four  eggs;  beat  whites  and  yolks 
separately;  heat  the  milk;  put  in  the  whites  and  let  them 
remain  till  cooked;  then  takeout.  Beat  four  tablespoonfuls 
of  sugar  with  the  yolks;  pour  into  the  milk;  boil,  and  pour 
into  a  dish;  flavor  with  lemon;  put  the  whites  on  lop,  and 
set  by  to  cool. 


TAPIOCA    CREAM. 

MRS.  C.   H.    BRADLEY. 

One  cupful  of  pearled  tapioca;  boil  in  four  cupfuls  of 
water  until  clear;  then  add  the  juice  of  one  lemon  and  two 
cupfuls  of  white  sugar.  Beat  the  whites  of  four  eggs  to  a 
stiff  froth,  and  stir  in  while  hot.  To  be  eaten  cold,  with 
sweetened  and  flavored  cream. 


CHARLOTTE    DE    RUSSE. 

MRS.  L.  S.  E.  LONGSTREET. 

Five  and  a  half  ounces  of   sugar  and  t^o  eggs  (beat 
the  sugar  and  yolks  together,  whites  separately);  one  pint  of 


124  LOS  ANGELES  COOKERY. 

sweet  cream,  beaten  to  a  stiff  froth,  and  one-third  of  a  box 
of  Cox's  gelatine,  dissolved  in  a  tablespoonful  of  warm 
water.  Add  this  to  the  sugar  and  eggs;  flavor  with  vanilla; 
then  add  cream,  and  stir  up  quickly. 

:o: 

CHANTILLA  CREAM. 

MBS.  W.  WIDNEY. 

To  a  pint  of  cream,  beaten  stiff,  add  the  whites  of  two 
well-beaten  eggs,  a  cup  of  sugar,  and  flavoring  to  taste. 
Cut  squares  of  sponge-cake  and  lay  alternately  in  a  dish 
with  the  cream. 


PUDDING  SAUCE. 

MRS.  C.  G.   DU   BOIS. 

Stew  a  dozen  plums  or  cherries;  boil  one  pint  of  cream 
and  pour  it  over  a  pound  of  sugar;  add  the  fruit;  flavor 
with  lemon. 

PUDDING  SAUCE. 

MRS.  S.  B.  CASWELL. 

Two-thirds  of  a  cupful  of  butter,  one  cupful  of  sugar, 
and  one  tablespoonful  of  flour,  beat  to  a  cream.  Stand  it 
over  the  fire;  stir  in  quickly  three  gills  of  water,  and  flavor. 

:  o : 

TAPIOCA  CREAM. 

MRS.  WRIGHT,  SAN    BERNARDINO. 

Two  large  tablespoonfuls  of  tapioca;  pour  over  it  two  tea- 
cupfuls  of  warm  water;  put  it  on  the  back  of  the  stove  and 
let  soften  gradually.  Should  the  water  be  absorbed  before 
the  tapioca  is  soft,  add  a  little  more.  After  an  hour  or  so 
pour  it  in  a  sauce-pan  and  add  one  pint  of  milk.  When  it 
begins  to  boil,  add  the  yolks  of  three  eggs,  well  beaten, 
sugar  to  taste,  a  tablespoonful  of  cold  milk,  to  prevent  the 
eggs  from  curdling,  a  little  lemon  flavoring,  and  a  little  salt. 
Let  it  boil  a  minute  or  two;  then  pour  into  a  pudding  dish, 
leaving  an  inch  or  two  for  a  soft  icing.  For  the  icing,  the 
whites  of  the  eggs,  beaten  stiff,  and  pulverized  sugar  stirred 
in  until  quite  stiff.  Flavor  with  lemon;  pour  over  the  tapi- 
oca, place  it  in  the  oven,  and  let  the  icing  harden  very 


LOS  ANGELES  COOKERY.  125 

quickly,  becoming  a  delicate  brown.     Then  place  in  an  ice- 
chest,  or  some  cool  place. 


LIQUID  SAUCE. 

MRS.  C.    G.  DU   BOIS. 

One  tablespoonful  of  flour,  two  tablespoonfuls  of  sugar, 
a  small  piece  of  butter,  nutmeg,  and  boiling  water.  Stir 
till  cooked. 


CHOCOLATE  CREAM. 

MRS.  GEN.  STONEMAN. 

Two  quarts  of  milk,  boiled  and  sweetened,  and  three- 
quarters  of  a  pound  of  chocolate,  scraped,  and  dissolved  in 
inilk.  Add  the  milk  to  the  chocolate,  stirring  constantly, 
and  boil  till  you  think  it  is  cooked.  Beat  the  yolks  of  four 
eggs  and  add  to  the  chocolate.  When  cool,  strain  the  whole, 
and  boil  to  the  consistency  of  rich  custard. 

,-  .^^_  *  O  *          '  •-- 

CHARLOTTE  DE  RUSSE. 

MRS.  E.  C.  STARIN. 

Line  a  pan  with  lady's  fingers,  or  nice  pound-cake  of 
any  kind.  Sweeten  a  quart  of  cream  to  taste  and  flavor 
with  vanilla;  then  whip  it.  Pour  a  cupful  of  hot  water  on 
half  an  ounce  of  gelatine,  and  after  it  is  dissolved,  stir  very 
hard  into  the  whipped  cream  and  pour  into  the  mold.  Be 
careful  not  to  upset  the  cake. 

CREAM'  SAUCE. 

MRS.  C.  G.   DU    BOIS. 

Boil  half  pint  of  cream;  thicken  it  a  very  little;  put  in 
a  small  lump  of  butter,  and  sweeten  to  taste.  After  it  gets- 
cool,  add  flavoring.  Good  with  boiled  rice. 

—  »o  • 

CREAM  A'  LA  VANILLA. 

MRS.  GEORGE  CLARK. 

One  ounce  of  gelatine,  five  ounces  of  sugar,  three  pints 
of  fresh  milk  and  one  teaspoonful  of  extract  of  vanilla.  Af- 
ter softening  the  gelatine  by  soaking  it  in  cold  water  or 


126  LOS  ANGELES  COOKERY. 

milk,  boil  it  in  the  milk  till  dissolved.  Pour  it,  boiling  hot, 
over  the  yolks  of  six  eggs,  after  they  have  been  beaten  light 
and  the  sugar  added.  Return  to  the  kettle  and  stir  all  rap- 
idly together  for  about  three  minutes.  Meanwhile  have 
ready  blanc  mange  molds,  which  have  been  dipped  in  cold 
•water.  Remove  from  the  stove,  and  continue  to  stir  the 
cream  until  nearly  cold;  then  fill  the  molds  and  set  them 
aside  until  stiff  enough  to  turn  out. 

SPANISH  CREAM. 

MRS.  JOHN  FOY,  SAN  BERNARDINO. 

Put  a  half  box  of  gelatine  in  a  quart  of  milk;  let  it 
soak  from  forty  minutes  to  an  hour;  then  put  on  the  fire 
and  stir  until  it  is  fully  dissolved.  Add  th«  yolks  of  four 
eggs  and  four  tablespoonfuls  of  sugar,  well  beaten  together. 
Stir  till  it  comes  to  the  boiling  point.  Have  ready  the 
whites  of  four  eggs  and  four  tablespoonfuls  of  sugar,  beaten 
to  a  froth.  Remove  from  the  stove,  and  add  the  whites  and 
sugar  thus  prepared,  stirring  until  thoroughly  mixed;  flavor 
to  taste;  put  in  the  mold,  and  set  in  a  cool  place.  If  made 
in  summer,  it  must  be  put  on  ice,  or  it  will  not  separate. 
To  be  eaten  with  cream. 


STRAWBERRY  ICE  CREAM. 

MRS.  MILT.IKEN. 

Beat  four  eggs  with  one  pound  of  powdered  sugar,  add 
three  pints  of  milk;  set  the  dish  in  a  kettle  of  hot  water, 
constantly  stirring  until  it  thickens;  set  it  away  to  cool. 
When  cold,  add  five  pints  of  cream,  and  strain  through  thin 
muslin  into  freezer.  Fill  the  freezer  one-third  full  of  ice, 
with  salt  sprinkled  in;  turn  very  slowly  ten  minutes,  then 
add  one-third  more  ice,  with  salt;  turn  faster  five  minutes, 
then  strain  in  three-fourths  of  a  quart  of  strawberry  juice, 
beaten  with  one-half  a  pound  of  pondered  sugar;  then  turn 
as  fast  as  possible  for  twenty  minutes,  draw  off  the  water, 
pack  and  let  it  stand  four  hours.  For  vanilla  or  other 
flavorings  leave  out  the  half  pound  of  sugar.  Strawberries 
can  be  used  in  place  of  juice,  if  preferred. 


LOS  ANGELES  COOKERY.  127 


SPANISH   DEPARTMENT. 


ESTOFADO. 

MRS.  J.  G.  DOWNEY. 

Put  into  a  saucepan  a  spoonful  of  lard;  when  hot,  add 
two  pounds  of  beef  ribs  or  mutton — a  chicken  is  best.  Add 
some  onions  and  green  peppers,  whole,  a  little  garlic,  cut 
very  fine,  black  pepper,  thyme,  a  little  vinegar,  a  few  raisins 
and  olives,  a  few  tomatoes,  and  four  slices  of  toast.  Cover 
close  and  stew  slowly. 

FRICASSEED  TRIPE. 

MRS.  T.  S.  STAN  WAY. 

Fry  brown  in  butter  one  large  onion.  Cut  a  pound  or 
more  of  tripe  in  narrow  strips;  put  a  small  cupful  of  water 
to  it;  add  a  bit  of  butter  the  size  of  an  egg,  one  large  to- 
mato, with  the  skin  removed  and  cut  up  fine,  two  or  three 
chilis,  seeded,  one  hard  boiled  egg,  one  tablespoonful  of 
vinegar,  pepper,  salt,  a  little  nutmeg,  and  one  teaspoonful 
of  sugar.  Let  it  simmer  gently  for  an  hour,  and  serve  hot. 

MEAT  PUDDING. 

MRS.  J.  G.  DOWNEY. 

Boil  four  pounds  of  brisket;  when  done,  remove  the 
bone  and  cut  into  slices.  Have  ready  some  prepared  dry 
peppers;  throw  the  meat  into  the  pepper  and  let  it  simmer 
a  few  minutes;  add  salt  and  onion.  While  simmering  make 
a  batter  of  one  quart  of  corn  meal,  one  tablespoonful  of 
butter,  and  two  teaspoonfuls  of  baking-powder.  Make  the 
batter  very  stiff.  Add  some  raisins,  olives,  and  salt;  spread 
out  on  a  pudding-cloth,  and  put  the  meat  in  the  center  of 
the  batter,  reserving  some  of  the  pepper-sauce  for  serving. 


128  LOS  ANGELES  COOKERY. 

Tie  the  cloth  securely,  and  boil  the  pudding  in  the  liquor 
the  meat  was  boiled  in. 

To  prepare  the  dried  peppers  for  the  pudding:  Take 
two  dozen  dried  peppers,  and  remove  the  seeds  and  veins; 
wash  them,  and  put  enough  cold  water  on  them  to  just  cover 
them.  Place  them  in  a  saucepan  on  the  stove  and  let  come 
to  a  boil;  take  from  the  fire;  when  cold  drain  the  water  off, 
but  do  not  throw  it  away.  Pound  the  soaked  peppers  with 
a  potato-masher  for  about  ten  minutes;  add  about  one-third 
of  the  water  they  were  boiled  in ;  stir  well,  and  strain  through 
a  colander.  The  strained  liquor  should  be  of  the  consist- 
ency of  thick  gravy.  A  little  garlic  may  be  added,  if  the 
taste  is  not  disagreeable. 

ROAST  GOOSE  A'  LA  ESPANOLA. 

RELIABLE. 

Select  a  young  and  tender  goose;  dress  and  draw  one 
day  previous  to  using;  season  well  with  salt  and  pepper  in- 
side and  out;  hang  in  a  dry,  cool  place  till  next  day.  Pre- 
pare the  following  stuffing:  Four  ounces  of  bread  crumbs, 
and  one  onion,  chopped  fine  with  gizzard,  liver,  and  heart; 
rub  well  together,  adding  half  teaspoonful  of  good  black 
pepper,  some  salt  and  finely-powdered  sage.  Mix  well  to- 
gether with  a  fork,  adding  slowly  two  heaping  tablespoon- 
fuls  of  melted  butter  and  one  egg,  beaten  to  a  froth;  fill 
the  inside  and  neck  of  the  goose,  sewing  the  openings  to- 
gether with  needle  and  thread;  place  in  a  deep  dripping- 
pan,  with  two  tablespoonfuls  of  butter  rubbed  all  over  the 
goose,  and  one  teacupful  of  warm  water;  dredge  well  with 
flour  and  bake  in  a  slow  oven,  allowing  fifteen  minutes  for 
each  pound  of  weight.  Serve  with  hot  apple  or  onion  sauce. 

:o: 

TO    STUFF    PEPPERS. 

MRS.  J.  G.  DOWNEY. 

Take  a  dozen  large  peppers;  remove  the  seeds;  then 
throw  them  upon  a  bed  of  live  coals  and  turn  continually 
until  they  are  a  light  brown.  When  taking  them  up,  throw 
them  immediately  into  a  bowl  of  cold  water  and  remove  the 
skins.  Put  a  tablespoonful  of  lard  or  butter  into  a  sauce- 
pan, and  when  hot  add  an  onion,  finely  chopped;  fry  slight- 
ly; add  a  large  tomato,  or  two  if  small,  half  teacupful  of 


LOS  ANGELES  COOKERY.  129 

grated  corn;  pepper  and  salt  to  taste.  Let  it  simmer 
fifteen  minutes,  stirring  occasionally  to  prevent  scorching; 
then  remove  from  the  fire;  add  a  heaped  teacupful  of  finely 
chopped  meat  or  chicken  (a  small  piece  of  hams  or  bacon 
greatly  improves  its  flavor);  mix  well,  and  stuff  the  pep- 
pers; dip  into  batter  and  fry  to  a  nice  brown. 

Another  way:  Prepare  the  peppers  as  in  the  foregoing 
recipe.  Put  into  a  saucepan  a  spoonful  of  lard.  When  hot 
add  one  onion,  and  fry  a  little;  add  two  teacupfuls  of  chop- 
ped meat,  two  tomatoes,  if  small,  two  peppers,  chopped,  a 
little  black  pepper,  thyme,  and  salt.  Fry  a  few  minutes, 
and  then  stuff  the  Chilis.  Dip  into  batter  and  fry. 

Sauce  for  the  peppers:  Put  a  spoonful  of  butter  into 
a  saucepan;  add  a  spoonful  of  flour,  one  onion,  one  tomato, 
one  green  pepper,  cut  small,  two  apples,  sliced,  a  few  raisins, 
if  liked,  and  olives.  Add  enough  water  to  make  a  sauce, 
and  let  it  boil  until  the  apples  are  done.  Before  serving  the 
peppers,  put  them  into  the  gravy  and  let  it  simmer  just  a 
moment;  then  serve. 

±  *Q*        _ 

CHILI  (SPANISH)  ZALZA,  SAUCE  PIQUANT. 

RELIABLE. 

Take  four  large  tomatoes,  removisg  the  tops  and  ends, 
one  large  silver-skin  onion,  and  four  large-sized  green  Chili 
peppers,  removing  the  seed;  chop  fine  and  drain  five  min- 
utes through  a  colander;  place  in  a  deep  dish;  season  to 
taste,  with  salt,  black  pepper,  vinegar,  and  best  Lucca  oil. 
To  be  served  with  either  hot  or  cold  meats.  Olives  may  be 
added  before  serving,  if  acceptable. 

_____  —  "  O "  •'•* 

STUFFING   FOR   DUCKS,   CHICKENS,   OR  OTHER 
FOWLS. 

MRS.  J.  G.  DOWNEY. 

Take  the  gizzards,  livers,  and  a  piece  of  lean  beef,  and 
boil  them;  afterwards,  when  cold,  chop  them  up  fine.  Take 
a  small  onion,  two  green  Chilis,  and  a  medium-sized  tomato; 
cut  them  up  fine.  Then  take  a  tablespoonful  of  lard  or 
fresh  butter  and  put  in  a  frying-pan;  fry  for  a  few  seconds, 
and  then  add  the  above  ingredients;  stir  for  a  little  while; 
then  add  a  half  teacupful  of  vinegar  and  a  half  cupful  of 
pure  water;  add  a  little  sugar  and  browned  flour,  a  dozen 


130  LOS  ANGELES  COOKERY. 

olives,  half  cupful  of  raisins,  and  two  hard-boiled  eggs, 
chopped  fine.  Stir  up  together,  and  cover  until  the  mass 
obtains  consistency,  when  it  is  ready  for  use. 

SOPA  ESPANOLA. 

RELIABLE. 

Four  pounds  of  lean  veal  and  one-quarter  of  a  pound 
of  best  salt  pork.  Place  the  veal  in  a  stew-pan,  covering 
well  with  cold  water,  and  let  it  simmer  slowly  four  hours. 
In  the  meantime  chop  the  pork  separately  in  fine  pieces,  and 
fry  a  light  brown;  add  this  to  the  contents  of  the  stew-pan. 
One  hour  before  serving,  add  two  turnips,  one  small-sized 
onion,  one  carrot  and  one  beet,  all  sliced.  Cook  slowly  forty 
minutes;  then  remove  the  meat,  strain  the  broth  through  a 
colander,  and  place  again  in  the  stew-pan  with  four  table- 
spoonfuls  of  the  best  oat  meal.  Cook  twenty  minutes;  add 
one  teacupful  of  cream,  half  a  nutmeg,  grated,  half  tea- 
spoonful  of  alspice,  and  pepper  and  salt  to  taste.  Pour  into 
the  tureen  in  which  place  previously  toasted  bread,  cut  in 
dice  at  pleasure.  Serve  hot. 

SQUASH  AND  CORN. 

MRS.  J.  G.  DOWNEY. 

Take  three  squashes  and  three  ears  of  corn;  chop  the 
squashes  and  cut  the  corn  from  the  cobs.  Put  into  a  sauce- 
pan a  spoonful  of  lard  or  butter,  and  when  very  hot  add  an 
onion;  fry  a  little;  add  the  corn  and  squash,  one  tomato,  one 
green  pepper,  cut  small,  and  salt  to  taste.  Cover  closely, 
and  stir  frequently  to  prevent  scorching. 


AD  VERTISEMENTS. 


131 


QUINCY  HALL  CLOTHING  HOUSE, 


Wholesale  and  Retail  Dealer  in 


GENTLEMEN'S  FURNISHING  GOODS,  ETC.,  ETC. 

65  Main  St.,  Los  Angeles,  Cal. 

?F  YOU  WANT  A  GOOD  BOARDING  HOUSE 
where  you  can  have  all  the  comforts  of  a  home, 
go  to  the 


WRIGHT  HOUSE, 

189  Main  St.,  opp.  Cathedral. 
J.   C.  WRIGHT,  -    -    -    Proprietor. 


"A  PENNY  SAVED  is  EQUAL  TO  Two  EARNED." 


&        2liL  &         &    JL&.  JZL*  M&  JO-3  -iliV  0 

No.  38  Spring  St.,  Strelitz  Block, 

AT  WHOLESALE  PRICES,  AXD  SAVE  MOXEY. 

PICTURE  FRAMES  MADE  TO  ORDER, 

Box  Frames  Made  for  Moss,  Shell,  Worsted,  and  Wax  Work. 


132 


AD  VERTISEMENTS. 


W,  W,  &  S,  A,  WIDNEY, 


We  have  Constantly  on  Hand  a  Full  Line  of 


TOYS,  BIRDS  AND  CAGES, 

WORSTED,  AND  MATERIALS  FOR  LADIES'  FANCY  WORK, 

B.^E-2-    C-a-^eKI-A-O-ES,    ETC. 
O3f  We  Guarantee  to  all  fair  Dealing  and  One  Price. 


CLOTHING  HOUSE, 

TEMPLE   BLOCK, 


ROB'T  SHARP. 


JOHN  BLOESER. 


CARPET  AND  FURNITURE 

UPHOLSTERERS  AND  MATTRESS  MAKERS, 

Mattresses  Taken,  Eepaired  and  Returned  Same  Day. 

ALL  KINDS  OF  FANCY  DECORATING, 


P.O.BOX796. 


l41  Main  St"  Los  Angeles. 


LOS  ANGELES  COOKERY.  133 


CAKE   DEPARTMENT, 

COCOANUT  CAKE. 

MRS.  K.  M.  AVIDXEY. 

One  cupful  of  sugar,  four  eggs,  one  small  half  cupful 
of  butter,  one  third  cupful  of  sweet  milk,  and  one  pint  of 
sifted  flour.  Bake  the  cake  in  layers. 

Custard  for  the  cake:  One-half  pint  of  sweet  milk  and 
one  egg.  Make  a  custard  and  thicken  with  cocoanut;  place 
between  the  layers  quite  thick.  Make  an  icing  of  the  white 
of  one  egg  and  half  tablespoonful  of  powdered  sugar,  and 
spread  over  the  top  layer;  then  sprinkle  on  dry  cocoanut. 
Do  not  dry  the  icing  before  sprinkling  on  the  cocoanut. 
Use  Schepp's  cocoanut. 

•  f\»  -       -  — r 

HARRISON   CAKE. 

SIRS.  DR.  ROSS. 

One  cupful  brown  sugar,  one  cupful  molasses,  one  cup- 
ful butter,  one  cupful  milk,  three  eggs,  and  three  cupfuls 
flour,  slightly  browned.  Mix  into  the  flour  one  teaspoonful 
yeast-powder,  and  into  the  molasses  one  teaspoonfui  of  soda. 
Add  one  cupful  of  chopped  raisins,  one  of  currants,  and  one 
of  citron.  Season  with  allspice,  cinnamon,  cloves  and  mace; 
teaspoonful  of  each.  This  is  a  delicious  cake — almost  equal 
to  the  richest  fruit  cake. 

NUT   CAKE. 

MRS.  I.  W.  HELLMAN. 

One-half  cupful  butter,  one-half  cupful  sugar,  three 
eggs,  two  and  a  half  cupfuls  flour,  one  and  a  half  teaspoon- 
fuls  baking  powder,  one-half  cupful  milk,  one  cupful  chop- 
ped walnuts.  Rub  the  butter  and  sugar  to  a  light,  white 


134  LOS  ANGELES  COOKERY. 

cream;  add  the  eggs,  beaten  a  little,  then  the  flour,  sifted 
with  the  powder;  mix  with  the  milk  and  nuts  into  a  rather 
firm  batter.  Bake  thirty-five  minutes,  and  try  with  a  straw. 

.  *  f\* 

•  v  • 

EXCELLENT  GINGER  SNAPS. 

MBS.  GILLETTE. 

Two  cupfuls  molasses,  one  cupful  butter  and  lard  mixed, 
two  teaspoonfuls  saleratus,  one  egg.  Boil  molasses  and  the 
cupful  of  shortening  together  five  minutes;  let  cool  a  few 
minutes,  then  stir  in  the  beaten  egg  and  salaratus,  holding 
it  over  the  pan  of  flour  while  stirring  it  in,  as  it  will  foam 
and  run  over.  As  much  ginger  as  is  liked.  Mix  thin,  roll 
thin.  A  few  minutes  will  bake  them.  These  are  excellent. 


EMMA'S  JUMBLES. 

MRS.  C.   G.  DU    BOIS. 

Weigh  one-half  pound  butter,  three-quarter  pounds  flour, 
one-half  pound  powdered  sugar  (put  by  a  little  sugar  to 
roll  them  in).  Beat  two  eggs  well;  add  little  nut-meg. 
Make  this  into  a  stff  dough;  do  not  roll,  but  break  off  pieces 
the  size  of  walnuts,  and  make  into  rings;  lay  them  in  tins 
to  bake,  an  inch  apart,  as  it  runs  and  spreads.  A  moderate 
oven. 


ORANGE  CAKE. 

MISS    LILLIE    MILLIKEN. 

Two  small  cupfuls  of  sugar  and  half  cupful  of  butter, 
worked  to  a  cream;  then  add  three  well-beaten  eggs,  one 
cupful  of  milk,  three  cupfuls  of  flour,  and  two  teaspoonfuls 
of  baking-powder;  bake  in  five  jelly-tins  in  a  quick  oven. 
For  frosting  to  put  between  the  ca»<es,  use  the  whites  of  two 
eggs,  the  juice  and  grated  rind  of  one  orange,  and  sugar 
enough  to  make  it  quite  stiff. 


CREAM  CAKE. 

MRS.    O.  W.    GUILDS. 


Four  eggs,  one  cupful  of  sugar,  one  cupful  of  flour,  one 
teaspoonful  of  yeast-powder,  and  a  pinch  of  salt.     Pour  the 


LOS  ANGELES  COOKERY.  135 

above  mixture  into  jelly-cake  pans,  and  bake  a  light  brown 
in  a  quick  oven. 

Cream  custard  for  the  above  cake,  to  be  used  the  same 
as  for  jelly  cake:  One  pint  of  milk,  one  tablespoonful  of 
corn-starch,  one  egg,  two  heaping  tablespoonfuls  of  white 
sugar,  and  one  teaspoonful  of  butter.  Flavor  with  vanilla. 
Bring  the  milk  and  sugar  almost  to  a  boil;  then  add  the 
corn-starch,  stirred  smooth  with  a  little  milk,  and  a  pinch  of 
salt.  Stir  it  at  the  back  of  the  range  for  five  minutes,  not 
allowing  it  to  boil.  Take  it  off  and  let  cool  a  little;  then 
stir  in  the  egg  well,  and  put  the  kettle  on  the  fire  again  for 
a  few  minutes.  Add  the  flavoring,  and  spread  thick  on  the 
layers  of  cake.  Ice  the  upper  layer. 
-  :o:  - 
WHITE  CAKE. 

MRS.  J.  W.  GILLETTE. 

One  cupful  butter,  two'  cupfuls  white  sugar,  whites  of 
six  eggs,  beaten  light,  one-half  cupful  of  milk,  with  a  lump 
of  soda  the  size  of  a  pea,  and  three  cupfuls  of  flour.  Flavor 
to  taste,  lemoa  or  almond. 


CREAM   SPONGE   CAKE. 

MRS.  J.  YARNELL. 

One  cupful  sifted  flour,  one  cupful  granulated  sugar, 
four  eggs;  beat  the  yolks  and  sugar  thoroughly,  then  add  the 
whites,  beating  again,  then  flour  very  lightly.  Bake  in  layers 
in  a  quick  oven.  Make  the  cream  with  a  little  milk,  the  white 
of  one  egg,  and  sufficient  corn-starch  to  make  it  the  con- 
sistency of  thick  cream;  sweeten  and  flavor  to  taste. 

PENNSYLVANIA    SPONGE    CAKE. 

MRS.  I.  R.  DUNKELBERGER. 

Seven  eggs,  one  pound  of  white  sugar,  three-quarters 
of  a  pound  of  flour,  and  one  gill  of  warm  water.  Put  the 
sugar  into  a  vessel  and  pour  the  water  over  it;  stand  it 
where  it  will  keep  warm  —  not  hot;  break  the  eggs  into  a 
tin  bucket  and  pour  the  heated  sugar  on  it,  beating  with  the 
egg.  beater  as  you  pour  it;  keep  the  bucket  containing  the 
sugar  and  eggs  over  a  vessel  of  hot  water  all  the  time  you 


136  LOS  ANGELES  COOKERY. 

-  , 

beat.  Continue  this  half  an  hour;  then  stir  in  very  lightly 
the  flavoring  and  flour,  and  bake  immediately  in  a  buttered 
tin. 


BRIDE'S    CAKE. 

MRS.    M.    M.  TEMPLETON. 

Half  cupful  of  butter,  two  cupfuls  of  white  sugar,  the 
whites  of  five  eggs,  one  cupful  of  sweet  milk,  three  cupfuls 
of  flour,  and  two  teaspoonfuls  of  baking-powder.  Flavor 
to  taste. 


CORN-STARCH  CAKE. 

MBS.  J.  HINES. 


Two  cupfuls  sugar,  one  cupful  butter,  one-half  cupful 
milk,  whites  of  six  eggs.  Beat  to  a  foam.  Two  teaspoon- 
fuls of  cream  of  tartar,  one  cupful  of  soda,  two  cupfuls 
flour,  one  cupful  corn-starch. 


SNOW  SPONGE  CAKE. 

MRS.  J.  W.  GILLETTE. 

One  cupful  of  flour,  a  little  heated,  one  and  a  half  cup- 
fuls sugar,  two  teaspoonfuls  cream  of  tartar  mixed  with 
flour,  (no  soda,)  whites  of  ten  eggs.  This  makes  a  very 
white,  beautiful  cake. 

DOUGHNUTS. 

MRS.  J.  YARNELL. 

Piece  of  butter  the  size  of  a  walnut,  one  cupful  sugar, 
two  eggs,  one-half  cupful  sweet  milk,  two  teaspoonfuls 
baking  powder,  flour  enough  to  make  into  a  stiff  dough. 
This  makes  but  a  few,  and  they  are  very  nice. 

ORANGE  CAKE. 

MRS.    DR.   ROSS. 

One  cupful  of  powdered  sugar,  one  and  a  half  cupfuls 
of  flour,  half  cupful  of  sweet  milk,  a  lump  of  butter  the 
size  of  a  walnut,  one  egg  and  the  yolk  of  another,  and  one 
heaping  teaspoonful  of  yeast-powder.  Bake  in  three  layers, 


LOS  ANGELES  COOKERY.  137 

as  for  jelly  cake.  Take  the  white  of  one  egg,  beaten  to  a 
stiff  froth,  to  which  add  the  grated  rind  and  the  juice  of  one 
orange  and  three  tablespoonfuls  of  sugar.  Spread  this  be- 
tween the  cakes  as  you  would  jelly. 

COFFEE'  CAKE. 

MRS.  J.  HINES. 

Two  cupfuls  sugar,  one  cupful  butter,  six  eggs,  one 
cupful  cold,  strong  coffee,  two  cups  raisins,  one  cupful  cur- 
rants, two  teaspoonfuls  cream  of  tartar,  one  cupful  soda,  one 
dessert-spoonful  of  mace;  spice  to  taste. 

CRULLERS. 

MRS.  M.  M.  BOVARD. 

Four   eggs,  four   tablespoonfuls  of  sugar,  three   table- 
spoonfuls  of  melted   butter  or  lard,  and  four  tablespoonfuls 
of  flour.     Roll  thin,  cut  in   two-inch   squares,  and  slit  in  six 
bars,  one  under  and  one  over  the  finger.     Fry  in  hot  lard. 
*o* ^— 

VELVET   SPONGE   CAKE. 

MKB.  DR.  FRENCH. 

Four  eggs,  two  cupfuls  sugar,  two  cupfuls  flour,  two- 
thirds  of  a  cupful  boiling  water;  add  the  water  last;  one 
teaspoonfui  of  baking  powder,  one  teaspoonful  of  essence 
of  lemon. 


DELICATE   CAKE. 

MRS.  C.  G.    DU    BOIS. 

"Whites  of  eight  eggs,  three  cupfuls  sugar,  one  cupful 
butter,  one-half  cupful  sweet  milk,  four  cupfuls  flour,  four 
teaspoonfuls  of  baking-powder. 

,  •  r\  •  ___        _  _ 

LEMON   CAKE. 

MRS.  J.  W.  GILLETTE. 

One  cupful  sugar,  one-half  cupful  butter,  two  cupfuls 
flour,  two  eggs,  one-half  cupful  milk,  one  teaspoonful  cream 
baking  powder,  lemon  essence.  For  the  jelly:  Take  coffee- 
cupful  sugar,  two  tablespoonfuls  butter,  two  eggs,  juice  of 


138  LOS  ANGELES  COOKERY. 

two  lemons.  Beat  all  together,  and  boil  until  the  consis- 
tency of  jelly.  Orange  may  be  used  in  the  same  way.  For 
orange  and  lemon  pies,  add  one  teaspoonful  of  corn-starch 
to  the  above. 


BOSTON  GINGER-BREAD. 

MISS  M.  E.  HOYT. 

One  pound  of  flour,  half  a  pound  of  butter,  six  eggs,  a 
little  brown  sugar,  one  pint  of  molasses,  and  half  a  tsacup- 
ful  of  ginger,  to  which  add  nutmeg,  cinnamon,  or  any  other 
flavoring,  to  taste;  also,  one  teaspoonful  of  soda,  dissolved 
in  a  little  vinegar. 

___^_  *o*  - 

COFFEE'  CAKE. 

MRS.  G.  W.  WELLS. 

One  cupful  of  sugar,  one  cupful  of  molasses,  one  cup- 
ful of  cold  coffee,  two  cupfuls  of  raisins,  one  cupful  of 
melted  butter,  two  eggs,  two  teaspoonf uls  of  baking-pow- 
der, half  teaspoonful  of  cinnamon,  and  cloves  and  nutmeg. 
Bake  on«  hour. 


GINGER  NUTS. 

RELIABLE. 

One  cupful  of  molasses,  one  cupful  of  sugar,  one  cup- 
ful of  butter,  two  teaspoonfuls  of  ginger,  two  teaspoonfuls 
of  baking-powder,  and  sufficient  flour  to  make  a  stiff  dough. 
Roll  thin,  cut  out,  and  bake  in  a  quick  oven. 

COOKIES. 

MRS.  A.  W.  POTTS. 

Two  cupfuls  of  sugar,  one  cupful  of  butter,  one  cupful 
of  cold  water,  and  half  teaspoonful  of  soda. 

POUND  CAKE. 

MRS.  S.  SPEEDY. 

One  light  pound  of  butter,  beat  to  a  cream;  twelve  eggs, 
beat  these  well;  one  light  pound  of  powdered  sugar,  add 
this  to  the  butter,  and  beat  ten  minutes;  add  the  eggs  and 


LOS  ANGELES  COOKE  RY.  1 39 

beat  five  minutes;  one  light  pound  of  sifted  flour;  set  this  in 
the  oven  and  make  it  warm;  mix  this  in  very  lightly,  barely 
enough  to  mix;  bake  in  a  moderate  oven  one  hour.  I  find 
this  is  much  easier  and  nicer  stirred  with  the  hand. 


SILVER  CAKE. 

MRS.  J.  HINES. 

Two  cupfuls  of  sugar,  one  cupful  of  butter,  one  cupful 
of  milk,  the  whites  of  eight  eggs,  two  teaspoonfulsof  cream 
of  tartar,  one  of  soda,  and  four  cupfuls  of  flour. 

NUT    CAKE. 

MRS.  W.  D.  GIBBS. 

One  cupful  of  sugar,  one  cupful  of  cream,  one-third  of 
a  cupful  of  butter,  two  eggs,  one  teaspoonful  of  soda,  two 
teaspoonfuls  of  cream  of  tartar,  dissolved  in  two  spoonfuls 
of  milk,  and  one  cupful  of  nuts. 

:o : 

CHOCOLATE  CAKE. 

MRS.  M.  M.  BOVARD. 

Two  cupfuls  of  sugar,  one  cupful  of  butter,  the  yolks 
of  five  eggs  and  the  whites  of  two,  one  cupful  of  milk,  three 
and  a  half  cupfuls  of  flour,  half  teaspoonful  of  soda,  and 
one  teaspoonful  of  cream  of  tartar,  sifted  in  the  flour.  Bake 
in  jelly-cake  tins. 

Mixture  for  filling:  The  whites  of  three  eggs,  half  a 
cupful  of  sugar,  three  tablespoonfuls  of  grated  chocolate, 
and  one  teaspoonful  of  vanilla.  Beat  together,  and  spread 

between  the  layers. 

.         *o*      

MARBLE   CAKE. 

MRS.  J.  M.  STEWART. 

White  Portion:  Seven  eggs  (white  only),  two  cupfuls 
white  sugar,  one  cupful  butter,  three  cupfuls  flour,  one  and 
a  half  cupfuls  milk,  one  teaspoonful  soda,  two  teaspoonfuls 
cream  of  tartar. 

Dark  Portion:  Seven  eggs  (yolks  only),  one  cupful 
butter,  two  cupfuls  brown  sugar,  one  cupful  syrup,  one  cup- 


140  LOS  ANGELES  COOKERY. 

ful  sour  cream,  five  cupfuls  flour,  one  teaspoonful  nutmeg, 
two  teaspoonfuls  cinnamon,  one  teaspoonful  soda.  Combine 
to  represent  marble. 

.  _T_  •  r\  •       1 _ 

GERMAN  CHRISTMAS  CAKE. 

MRS.  A.  HIGBIE,  COMPTON. 

Two  cupfuls  of  honey  and  one  cupful  of  sugar;  put  on 
the  stove  to  boil;  add  walnuts  or  almonds,  and  a  lemon  peel, 
cut  fine.  Let  it  cool  a  little,  and  add  spices,  cloves,  nutmeg, 
etc.  When  quite  cool,  stir  in  the  flour,  in  which  has  been 
mixed  a  teaspoonful  of  baking-powder;  then  add  citron. 
Roll  it  out  and  cut  in  squares,  to  bake  the  same  day  or  the 
next. 


GINGER-SNAPS. 

MRS.    J.    M.    STEWART. 


One  cupful  of  butter,  one  cupful  of  syrup,  one  and  'one- 
half  cupfuls  of  brown  sugar,  one  tablespoonful  of  cinnamon, 
one  tablespoonful  of  ginger,  one  teaspoonful  of  soda,  dis- 
solved in  four  tablespoonfuls  of  water;  flour  enough  to  roll. 


GOLD  CAKE. 

MRS.   J.   HINES. 

Two  cupfuls  of  sugar,  one  cupful  of  butter,  one  cupful 
of  milk,  the  yolks  of  eight  eggs,  two  teaspoonfuls  of  cieam 
of  tartar,  one  of  soda,  and  four  cupfuls  of  flour. 

,  _.    _  r         .     j  •  f\»  _    .  _  .  _    __ 

CREAM  CAKE. 

MRS.  A.  AV.  POTTS. 

Three-quarters  of  a  cupful  of  milk,  half  cupful  of  pow- 
dered sugar,  a  lump  of  butter  half  the  size  of  an  egg,  and 
one  tablespoonful  of  corn-starch.  Boil  the  milk,  butter,  and 
sugar  together;  add  the  corn-starch,  wet  with  a  little  cold 
milk;  stir  briskly  while  boiling.  Boil  from  three  to  five 
minutes.  When  cold,  flavor  to  taste. 

Cream  for  the  cake:  One  cupful  of  sugar,  half  table- 
spoonful  of  butter,  three  eggs,  half  cupful  of  flour,  half 
cupful  of  corn-starch,  and  one  teaspoonful  of  Dooley's 
yeast-powders.  Bake  in  jelly-cake  tins,  and  put  together 


LOS  ANGELES  COOKERY.  141 

one  hour  before  serving,  substituting  the  cream  for  jelly. 
The  above  is  for  a  small  cake.  If  your  jelly-cake  tins  are 
large,  double  the  quantities  for  cake  and  cream. 

^ — — —  *  O  *  — «•   -  —      --_-j     m 

LAFAYETTE  CAKE. 

MBS.  J.  M.  STEWART. 

Two  cupfuls  of  sugar,  one-half  cupful  of  butter,  beat  to  a 
light  cream;  four  cupfuls  of  flour,  one  cupful  of  sweet  milk, 
three  eggs,  two  teaspoonfuls  of  creamtartar,  one  teaspoonful 
of  soda. 


GINGER  COOKIES. 

MBS.  A.  N.   HAMILTON. 


One  cupful  of  butter,  one  cupful  of  sugar,  two  cupfuls  of 
molasses,  one  tablespoonful  alum,  dissolved  in  two-thirds  of 
a  cupful  of  boiling  water;  two  teaspoonfuls  of  soda,  dis- 
solved in  the  same  quantity  of  boiling  water;  Ginger  to  taste. 

_____  •  r\  •     , 

PORK  CAKE. 

MKS.  G.  W.  WELLS. 

One  pound  of  salt  pork,  chopped  fine;  one  pint  of  hot 
water,  one  pound  of  raisins,  two  cupfuls  of  sugar  and  one  of 
molasses,  one  tablespoonful  of  soda,  one  tablespoonful  of 
cloves,  one  tablespoonful  of  cinnamon,  five  cupfuls  of  flour. 


WHITE  CAKE. 

MRS.  L.  CHEEK. 

Three-fourths  of  a  cupful  of  butter,  two  cupfuls  of 
sugar,  one  cupful  of  sweet  milk,  the  whites  of  four  eggs, 
and  four  cupfuls  of  flour,  in  which  two  teaspoonfuls  of  bak- 
ing-powder*has  been  mixed.  Flavor  with  lemon. 

SPONGE  JELLY  CAKE—  ROLLED. 

MRS.  JOHN  FOY,  SAN  BERNARDINO. 

Five  eggs,  one  cupful  of  sugar,  one  cupful  of  flour,  and 
two  teaspoonfuls  of  baking-powder.  Beat  the  yolks  and 
sugar  to  a  cream;  add  the  whites,  beaten  to  a  stiff  froth; 
then  the  flour,  in  which  the  baking-powder  has  been  well 


142  LOS  ANGELES  COOKERY. 

mixed.  Bake  in  a  dripping-pan.  When  done,  turn  out  in 
a  cloth,  spread  jelly  on  the  bottom  of  the  cake,  and  roll 
from  the  side.  Sprinkle  sugar  over  the  top.  This  cako  may 
be  cut  in  slices  and  served,  with  a  sweet  sauce,  for  dessert. 

CUP 'CAKE. 

MRS.  A.  A.  DODSWORTH. 

Four  eggs,  one  and  one-half  cupfuls  of  sugar,  three  table- 
spoonfuls  of  butter,  one  and  one-half  teaspoonfuls  of  Royal 
baking-powder,  two  cupfuls  of  flour,  nutmeg  if  you  like, 
milk  to  make  the  right  thickness. 

COCO AN  UT  CAKES. 

MRS.  GEN.  STONEMAN. 

To  the  whites  of  six  eggs  one  pound  of  loaf  sugar;  mix 
a  pound  of  the  cocoanut,  or  sufficient  to  make  a  stiff  paste. 
Flour  your  hands  and  make  it  up  into  little  balls;  lay  them 
on  buttered  white  paper,  grate  sugar  over  them,  and  bake  in 
brisk  oven. 


ICING. 

MRS.  F.  D.  BOVARD. 


The  whites  of  two  eggs,  twelve  even  tablespoonfuls  of 
pulverized  sugar;  beat  the  eggs  to  a  stiff  froth.  This  will 
frost  two  good  sized  cakes. 


CITRON  CAKE. 

MRS.   J.  E.  HOLLENBECK. 


Take  the  whites  of  twelve  eggs,  three  cupfuls  of  sugar, 
one  small  cupful  of  butter,  a  cupful  of  sweet  milk,  four 
small  cupfuls  of  flour,  half  a  cupful  of  corn-starch,  two  tea- 
spoonfuls  of  baking-powder,  and  lemon  to  taste,  adding  a 
cupful  of  citron,  sliced  thin  and  dusted  with  flour. 


BOILED  SPONGE  CAKE. 

MRS.    CHARLES    MACLA.Y,    SAN    FERNANDO. 

Three-quarters  of  a  pound  of  sugar,  seven  eggs,  and  half 
pound  of  flour.     Beat  whites  and  yolks  separately;  then  put 


LOS  ANGELES  COOKERY.  143 

them  together;  a  few  minutes  before  doing  so  put  sugar  on 
the  stove,  with  half  a  teacupful  of  water;  let  it  come  to  a 
good  boil,  and  pour  it  on  the  eggs,  stirring  all  the  while  until 
cold;  then  add  flour  and  flavoring;  try  with  a  splint  when 
done. 


GINGER  COOKIES. 

MRS.  S.  B.  CASWELL. 

Two  cupfuls  of  molasses,  one  cupful  of  butter,  five  cup- 
fuls  of  flour,  or  enough  to  roll  out  very  soft;  add  ginger  to 
taste.  Keep  air  tight. 

:o : 

COLD  WATER  CAKE. 

MISS    MARY    MCLELLAN. 

One  cupful  of  butter,  two  cupfuls  of  sugar,  one  cupful  of 
cold   water,  four    cupfuls   of    flour,    one   cupful   of    seeded 
raisins,   three   eggs,    two   teaspoonfuls   of   baking   powder. 
Flavor  with  nutmeg  or  mace.     Beat  all  at  once. 
. •Q* __— _ 

SPICE   CAKE. 

MRS.  G.  W.  WELLS. 

Six  eggs,  leave  out  the  whites  of  t«ro;  one  cupful  of  but- 
ter, two  cupfuls  of  brown  sugar,  one  cupful  of  sweet  milk,, 
one  tablespoonful  of  allspice,  one  teaspoonful  of  every  kind 
of  spice,  three  teaspoonfuls  of  baking  powder;  flour  suffi- 
cient to  make  proper  stiffness. 

COOKIES. 

MRS.  J.  M.  STEWART. 

One  cupful  of  butter,  one  cupful  of  sour  cream,  two 
cupfuls  of  sugar,  three  eggs,  one  teaspoonful  of  soda,  and 
caraway  seed  if  you  like. 

CREAM   CAKES. 
MRS.  H.  K.  s.  O'MELVENY. 

To  one  quart  of  cream  add  one  pound  of  butter.  Before 
mixing  cream  the  butter  and  whip  the  cream.  Add  enough 
flour  and  a  little  salt  to  make  a  dough  stiff  enough  to  roll. 


144  LOS  ANGELES  COOKERY. 

Cut  off  a  small  piece,  roll  it  out  with  your  hand,  then  bring 
both  ends  to  the  center,  making  two  loops.  Have  ready  on 
your  breadboard  some  granulated  sugar,  lay  the  cake  on  it, 
and  press  it  down  with  the  rolling-pin.  Put  the  cakes  in  a 
dripping  pan,  with  the  sugar  side  up,  and  bake. 

-_  ,^^_  •  f\  •  

CUP    CAKE. 

MRS.   J.  E.  HOLLENBECK. 

Three  cupfuls  of  flour,  two  of  sugar,  one  of  butter,  one- 
third  of  a  cupful  of  cream,  five  eggs,  well  beaten,  two  tea- 
spoonfuls  of  cream  of  tartar  and  one  of  soda,  dissolved  sep- 
arately. Mix  all  well  together,  and  bake  in  a  moderate 
oven. 


DELICATE  CAKE. 

MRS.  G.  W.  WELLS. 

Whites  of  four  eggs,  beaten  to.a  stiff  froth;  one-half  cup- 
ful of  butter,  and  one  cupful  of  sugar,  stirred  to  a  cream; 
one-half  cupful  of  sweet  milk,  one  cupful  of  flour,  one  tea- 
spoonful  cream  of  tartar,  one-half  teaspoonful  of  soda,  three 
tablespooufuls  of  cornstarch. 

.Q  • 

JELLY  CAKE. 

MRS.  DR.  FRENCH. 

One  cupful  of  sugar,  a  lump  of  butter  the  size  of  an 
€gg,  three  eggs,  one  cupful  of  flour,  one  teaspoonful  of 
cream  of  tartar,  and  a  half  teaspoonful  of  soda,  dissolved  in 
one  tablespoonful  of  milk.  Bake  in  jelly-cake  tins.  When 
cold,  spread  jelly  between  the  layers. 

WALNUT  CAKE. 

MRS.  GEORGE    CLARK. 

One  cupful  of  milk,  three-quarters  of  a  cupful  of  but- 
ter, two  cupfuls  of  granulated  sugar,  three  cupfuls  of  flour, 
two  teaspoonfuls  of  baking-powder,  three  eggs,  and  not 
quite  a  cupful  of  kernels  of  walnuts,  broken  up.  In  the 
first  place  beat  the  butter  and  sugar  to  a  cream;  next  stir 
the  milk  in  slowly;  then  beat  separately  the  yolks  and  whites 
of  the  eggs;  add  the  yolks,  the  butter,  and  sugar;  then  the 


LOS  ANGELES  COOKERY.  145 

whites,  beaten  to  a  st:ff  froth;  stir  all  well  together;  next 
sift  in  the  flour,  putting  the  broken  nuts  in  last.  Bake  in 
square  pans.  Frost  both  cakes  with  icing,  and  put  one  cake 
on  top  of  the  other.  Divide  the  frosting  into  small  squares, 
laying  half  a  nut  in  the  middle  of  each  square. 

MOUNTAIN  CAKE. 

MRS.  G.  W.  WELLS. 

Two  cupfuls  of  butter,  two  cupfuls  of  sugar,  four  eggs, 
whites  and  yolks  beaten  separately;  three  and  one-half  cup- 
fuls of  flour,  one  cupful  of  sweet  milk,  two  teaspoonfuls  of 
cream  of  tartar,  one  teaspoonful  of  soda. 

HONEY  CAKE. 

MRS.  I.  W.  HELLMAN. 

One  cupful  of  honey,  one-half  cupful  of  butter,  mix  them 
well  together;  three  eggs,  three-quarters  of  a  cupful  of  black 
coffee,  three  pieces  of  grated  chocolate,  one-half  teaspoonful 
of  cinnamon  and  allspice.  To  every  cupful  of  flour  take  a 
teaspoonful  of  yeast  powder,  and  enough  flour  to  make  a 
very  stiff  batter;  one-half  cupful  of  citron,  one  cupful  of 
stoned  raisins,  and  one-half  cupful  of  almonds. 

CHOCOLATE  CAKE. 

MRS.   J.  E.  HOLLEXCECK. 

Take  one  cupful  of  butter,  two  of  sugar,  one  of  milk, 
five  eggs,  leaving  out  the  whites  of  three,  four  cupfuls  of 
sifted  flour,  and  two  teaspoonfuls  of  baking-powder;  bake 
in  three  or  four  layers.  For  icing,  take  the  whites  of  three 
eggs,  beaten  stiff,  one  and  a  half  cupfuls  of  powdered  sugar, 
six  tablespoonfuls  of  grated  chocolate,  and  two  teaspoonfuls 
of  vanilla. 

BACHELORS'  BUTTONS. 

MRS.  S.  B.  CA8WELL. 

These  are  small  cakes  about  the  size  of  maccaroons. 
They  are  very  nice.  One  cupful  of  white  sugar,  half  cupful 
of  butter,  one  and  a  half  cupfuls  of  flour,  and  one  egg;  fla- 
vor with  almond.  Roll  into  little  balls  about  the  size  of  a 


146  LOS  ANGELES  COOKERY. 

small  walnut;  then  roll  them  in  white  sugar  and  put  into 
buttered  pans  some  distance  apart,  to  allow  them  to  flatten 
out.  Add  a  little  more  flour  if  they  flatten  too  much.  This 
recipe  should  make  between  fifty  and  sixty. 

•  f\* ^ 

CUP  POUND   CAKE. 

MISS  A.  E.  WIDNEY. 

Two  and  one-half  cupfuls  of  sugar,  three-quarters  of  a 
cupful  of  butter,  six  eggs,  one  cupful  of  milk,  three  and  one- 
half  cupfuls  of  sifted  flour,  two  teaspoonfuls  of  yeast  powder, 
two  teaspoonfuls  of  vanilla. 

ANGEL   CAKE. 

RELIABLE. 

Take  one  large  cupful  of  flour,  add  to  it  a  teaspoonful  of 
cream  of  tartar;  sift  through  a  sieve  four  times.  Beat  to  a 
stiff  froth  the  whites  of  eleven  eggs,  add  to  them  slowly,  as 
in  making  frosting,  one  and  a  half  cupfuls  of  pulverized 
sugar,  and  one  teaspoonful  of  extract  of  vanilla;  then  stir  in 
the  flour,  sifting  it  slowly  through  the  fingers.  Bake  in  a 
deep  unbuttered  tin,  and  do  not  remove  from  the  tin  till  quite 
cold. 


ORANGE  CAKE. 

MISS  A.  TUTHILL. 

Two  cupfuls  of  sugar  and  one-half  cupful  of  butter, 
creamed,  one  cupful  of  sweet  milk,  three  eggs,  well  beaten, 
and  three  teaspoonfuls  of  baking-powder.  Mix  with  three 
cupfuls  of  flour.  Bake  in  four  layers. 

Filling:  Grate  the  rind  of  one  large  orange;  squeeze 
out  the  juice;  mix  with  one  cupful  of  sugar,  one  egg,  and 
one  tablespoonful  of  cocoanut,  or  not,  as  you  please.  Boil 
this  about  two  minutes,  and  spread  between  the  layers. 

:o: 

CREAM  CAKES. 

MRS.  J.  C.  NEWTON,  SAN  GABRIEL. 

For  the  outside:  One  pint  of  water,  half  pound  of 
butter,  three-quarters  of  a  pound  of  flour,  and  ten  eggs. 
Boil  the  water  and  butter  together;  stir  in  the  flour  while 


LOS  ANGELES  COOKERY.  147 

boiling;  take  it  from  the  fire  to  cool;  when  cold,  add  the 
eggs  by  breaking  them  into  the  mixture  one  at  a  time;  stir 
them  in  very  thoroughly,  but  be  sure  not  to  beat  them;  add 
a  teaspoonful  of  cold  water;  drop  them  into  your  pan;  form 
them  with  a  spoon,  as  they  do  not  rise  much.  Bake  fifteen 
or  twentv  minutes  in  a  hot  oven,  and  do  not  open  the  door 
until  they  are  done. 

Mixture  for  the  inside:  Two  cupfuls  of  sugar,  one 
cupful  of  flour,  one  pint  of  milk,  and  four  eggs.  Boil  the 
milk;  beat  the  eggs,  sugar  and  flour  together,  and  stir  them 
into  the  milk  while  boiling,  until  thickened.  Next  add  es- 
sence of  lemon,  to  flavor,  and  when  the  mixture  is  cool,  fill 
your  cakes. 

^  •(")  *  . 

CREAM   SPONGE  -CAKE. 

MRS.  H.  C.  AUSTIN. 

One  cupful  of  sugar,  two  eggs,  one-half  cupful  of  cream, 
one  cupful  of  flour,  one  teaspoonful  of  yeast  powder.  Beat 
sugar  and  eggs  light;  add  the  cream,  and  lastly,  flour  and 
powder. 

____^^  »r\' 

RICH  CRULLERS. 

MISS  M.  E.  HOYT. 

Four  pounds  of  flour,  one  pound  of  butter,  one-quarter 
pound  of  lard,  ten  eggs,  one  and  one-quarter  pounds  of  sugar. 

,  "  C\  *  

COCOANUT  CAKE. 

MRS.  I/S.  SMITH. 

One  pound  of  fine  sugar,  half  pound  of  butter,  three- 
quarters  of  a  pound  of  flour,  one  large  cocoanut,  grated,  six 
eggs,  whites  and  yolks  beaten  separately,  half  cupful  of 
milk,  or  the  milk  from  the  nut,  if  good,  and  three  teaspoon- 
fuls  of  baking-powder.  Stir  the  butter  and  sugar  to  a 
cream;  then  add  the  yolks  and  other  ingredients,  and  just 
before  placing  in  the  oven  add  the  cocoanut. 

BOSTON   CREAM   CAKE. 

MISS    A.   TUTHILL. 

Paste:     One  cupful  of  water,  two  large  tablespoonfuls  of 
butter,  one  cupful  of  flour,  and  three  eggs.     Boil  the  water 


148  LOS  ANGELES  COOKERY. 

and  butter  together;  stir  in  the  flour  while  boiling,  and  let  it 
cook  a  moment;  when  cool,  add  first  the  yolks,  then  the 
whites,  well  beaten.  Drop  with  a  spoon  on  buttered  tins, 
forming  little  cakes  some  distance  apart.  Bake  in  a  quick 
oven;  they  will  puff  in  baking.  When  cold,  cut  one  side 
large  enough  to  insert  the  cream  with  a  spoon. 

Cream:  One  tablespoonful  of  cornstarch,  two  tablespoon  - 
fuls  of  sugar,  one  egg,  and  flavoring.  Make  like  any  other 
custard,  and  use  cold. 


[In  these  recipes  for  fruit  cake,  the  glass  of  wine  »r  brandy  usu- 
ally added  for  the  preservation  of  the  cake  we  omit.] 

FRUIT  CAKE. 

MKS.    O.  W.    CHILDS. 

One  pound  of  white  sugar,  one  pound  of  butter,  one 
pound  of  flour,  twelve  eggs,  two  pounds  of  seeded  raisins, 
two  pounds  of  currants,  two  pounds  of  citron,  cut  fine,  and 
two  grated  nutmegs.  Mix  the  butter  and  sugar  together  to 
a  cream;  add  the  yolks,  well  beaten,  and  then  the  whites, 
whipped  to  a  stiff  froth;  mix  the  flour  lightly,  and  then  add 
the  fruit  and  nutmeg.  Bake  two  hours  in  a  moderate  oven. 

FRUIT  CAKE. 

MRS.    STAFFORD,  SANTA  AXA. 

One  and  a  half  pounds  of  flour,  one  and  a  quarter 
pounds  of  brown  sugar,  one  pound  of  butter,  two  pounds  of 
seeded  raisins,  two  pounds  of  currants,  one  and  a  half 
pounds  of  sliced  citron,  eleven  eggs,  two  nutmegs,  cloves, 
cinnamon,  one  teaspoonful  of  soda,  and  one  cupful  of  mo- 
lasses. Reserve  one-third  of  the  flour  to  mix  with  the  fruit. 


TUTTI  FRUITTI  CAKE. 

MRS.  J.  G.  HOWARD. 

One  cupful  of  butter,  two  cupfuls  of  sugar,  one  cupful 
of  sweet  milk,  two  and  a  half  cupfuls  of  flour,  good  round 
measure,  the  whites  of  seven  egfgs,  three  teaspoonfuls  of 
yeast-powder,  one  pound  of  raisins,  one  pound  of  figs,  one 
pound  of  dates,  one  pound  of  almonds,  and  one  pound  of 
citron.  Blanch  the  almonds  and  slice  them  in  fine  slices  — 


LOS  ANGELES  COOKERY. 


do  not  chop  them;  bake  in  two  long  tin  pans,  as  you  would 
sponge  cake,  the  width  just  right  for  a  slice;  bake  in  a  slow 
oven  about  one  hour  and  three-quarters. 

_  •  f\  •  _  _, 

FRUIT  CAKE. 


MRS.    IDA    "VVIDNET. 


One  pound  of  flour,  one  pound  of  sugar,  one  pound  of 
butter,  ten  eggs,  three  pounds  of  seeded  raisins,  two  pounds 
of  currants,  three  quarters  of  a  pound  of  citron,  one  ounce  each 
of  cinnamon,  nutmeg,  allspice  and  cloves,  and  half  pint  of 
molasses. 


150 


AD  VERTISEMENTS. 


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AD  VERTISEJIENTS. 


151 


JESSE  YARN  ELL. 


T.  J.  CAYSTILE. 


S.  J.  MATHES 


YARNELL  CAYSTILE  &  MATHES, 


BOOK  AND  JOB 


?k~_,-F 


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BOOK  MANUFACTURERS.^ 


^<v S& 

"T 


-^3®-*&JK?)> 


DOWNEY  BLOCK,  TEMPLE  STREET, 


3L.OS 


152  LOS  ANGELES  COOKERY. 


FRUIT   DEPARTMENT, 

ORANGES  FILLED   WITH   JELLY. 

MRS.  I.  R.  DUNKELBERGER. 

Select  large  oranges,  and  from  the  top  of  each  remove 
with  a  sharp  penknife  a  piece  the  size  of  a  quarter  of  a  dol- 
lar; then,  with  the  handle  of  a  teaspoon,  take  out  the  pulp, 
being  careful  not  to  break  the  rinds,  and  throw  them  into 
cold  water.  Press  the  juice  from  the  pulp,  strain  (allow  one 
ounce  of  white  isinglass  to  six  oranges);  put  the  juice  and 
isinglass  over  the  fire,  stir  constantly,  and  boil  four  or  five 
minutes.  Color  half  the  jelly  a  bright  rose  color,  with  red 
currant  jelly,  or  cranberry  jelly.  Drain,  and  wipe  the  rinds, 
and  when  the  jelly  is  quite  cold,  fill  with  al'ernate  stripes  of 
the  two  colored  jellies.  When  perfectly  cold,  cut  into  quar- 
ters, with  a  very  sharp  knife,  and  arrange  tastefully  in  a 
glass  dish.  This  makes  a  beautiful  ornamental  dish  for  the 
dinner  table. 


ORANGE   MARMALADE. 

RELIABLE. 

Nine  bitter,  three  sweet  oranges,  four  lemons.  Cut  the 
fruit  across  the  grain,  in  the  thinnest  slices  possible.  Let  it 
stand  for  thirty-six  hours  in  four  quarts  of  spring  water. 
Boil  for  two  hours;  add  eight  pounds  of  white  sugar,  and 
boil  for  one  hour,  or  until  it  jellies. 

Lemon  marmalade  can  be  made  in  the  same  wav. 


PEAR    PRESERVES. 

MRS.   II.  MCLELLAX. 


Parboil  the  fruit  in   just  enough  water  to   cover  them. 
When  done,  place  the  pears  on  a  plate;  then  take  as  many 


LOS  ANGELES  COOKERY.  153 

pounds  of  sugar  of  pears  (before  they  were  boiled),  and 
place  the  sugar  in  the  water  the  pears  were  boiled  in.  When 
it  comes  to  a  boil,  drop  in  the  pears  and  cook  until  they  are 
soft  enough  not  to  fall  in  pieces. 

:o: 

PRESERVED  FIGS. 

MRS.  W.  W.  WIDNEY. 

Peel  four  pounds  of  white  figs  and  add  three  pounds  of 
sugar.  Cook  the  same  as  other  preserves. 

POTTED   PEACHES. 

MRS.  M.  G.  MOORE. 

Four  pounds  of  fruit  and  one  pound  of  sugar.  Make 
a  syrup  of  water  and  the  sugar,  put  the  peaches  into  it,  and 
cook  about  the  same  as  for  canning;  after  which,  spread  the 
fruit  on  a  dish,  boil  the  syrup  very  thick,  and  as  the  fruit 
dries,  moisten  with  the  syrup  on  both  sides.  Do  this  sev- 
eral times,  and  when  about  half  dry,  put  the  fruit  into  jars 
and  pour  the  warm  syrup  over  it.  The  syrup  must  be  warm 
when  moistening  the  fruit.  Stew  before  using. 

•  O  "  _^___^ 

LEMON  JELLY. 

MRS.    ADELIA    HALL. 

One -half  box  of  gelatine  soaked  in  one-half  pint  of  water, 
juice  of  five  large  lemons,  two  cupfuls  of  loaf  sugar,  or  sugar 
to  taste;  beaten  white  and  shell  of  an  egg,  one  and  one-half 
pints  of  boiling  water.  Soak  the  gelatine  in  one  pint  of 
water  half  an  hour.  Rub  several  of  the  pieces  of  sugar 
over  the  peel  of  the  lemon  to  soak  the  oil  on  the  surface. 
Pour  a  pint  and  a  half  of  boiling  water  on  the  soaked  gela- 
tine, and  add  lemon-juice,  sugar,  and  egg;  let  it  come  to  a 
boil,  and  set  it  on  one  side  of  the  range  for  a  few  minutes, 
then  skim  carefully  and  pass  through  the  jelly-bag. 

«Q« 

GRAPE    JELLY. 

MRS.  R.  M.  WIDNEY. 

"Wash  your  grapes  the  evening  before  making  your  jel- 
ly, to  be  sure  they  are  perfectly  dry  before  cooking  them. 
Pick  the  small  bunches  from  the  main  stem,  put  them  in  a 


154  LOS  ANGELES  COOKERY. 

porcelain  kettle,  and  cook  very  soft;  then  turn  into  a  flannel 
bag  to  drain.  To  one  pint  of  the  juice  thus  obtained  add  a 
pint  of  sugar,  and  boil  twenty  minutes.  Never  jelly  a  larger 
quantity  than  a  pint  in  the  same  vessel  at  the  same  time. 

, .  l    *  o  *  ^ — ^ 

RASPBERRY  OR  BLACKBERRY  JAM. 

MRS.  COL.  GEO.  SMITH. 

To  every  pound  of  fruit  weigh  three-quarters  of  a 
pound  of  crushed  sugar.  Put  the  sugar  into  the  oven  to 
heat,  but  not  melt,  while  the  fruit  is  cooking.  Cook  the 
fruit  twenty  minutes,  and  then  add  the  hot  sugar,  and  let  it 
boil  ten  minutes  longer,  stirring  constantly  after  the  sugar 
»-oes  in. 


SPICED    GOOSEBERRIES. 

MRS.  C.    G.  DU   BOIS. 

Five  pounds  of  gooseberries  and  two  and  a  half  pounds 
of  brown  sugar.  Boil  from  two  to  three  hours.  One-half 
hour  before  done,  add  one  pint  of  vinegar,  one  and  a  half 
ounces  of  cloves,  and  one  ounce  of  cinnamon.  Stir  while 
cooking. 

ORANGE  MARMALADE. 

MRS.  J.   E.  HOLLENBECK. 

Grate  off  the  outside  or  yellow  peel  of  each  orange 
and  rub  on  salt  as  long  as  they  will  absorb  it;  put  them  in  a 
gallon  jar,  add  two  cupfuls  of  salt,  and  pour  boiling  water 
over  them  once  each  day  for  three  consecutive  days.  Then 
boil  in  fresh  water  for  two  hours;  put  in  cold  water  until 
cool;  quarter,  remove  the  seeds  and  white  pulp,  and  slice 
fine.  Take  equal  weights  of  oranges  and  white  sugar,  and 
cook  two  hours  in  a  preserve  kettle,  stirring  frequently. 

SPICED  PEACHES. 

MRS.  8.  C.  HUBBELL. 

To  nine  pounds  of  peaches  add  four  and  a  half  pounds 
of  sugar,  one  pint  of  vinegar,  and  a  half  cupful  each  of 
cloves  and  cinnamon,  tied  in  separate  cloths.  Pare  and  halve 
the  peaches,  and  put  them  in  a  jar.  Boil  the  vinegar,  spice 


LOS  ANGELES  COOKERY.  155 

and  sugar  together  for  a  few  moments,  and  pour  over  the 
peaches  boiling  hot.  Let  them  stand  over  night,  and  in  the 
morning  put  all  in  a  kettle  and  boil  ten  minutes.  Take  out 
the  peaches,  leaving  the  spice,  and  boil  the  vinegar  until  it 
begins  to  thicken;  then  pour  it  over  the  peaches. 

CANNED  QUINCES. 

MRS.  JOHN    TOY,    SAX    BERNARDINO. 

For  twelve  pounds  of  fruit — seedy  preferred — use  four 
pounds  of  good  sugar,  making  a  light  syrup,  sufficient  to 
•cover  the  fruit,  and  boil  until  tender,  usually  requiring  two, 
or  two  and  a  half  hours.  The  fruit  looks  very  nice  when 
pared  and  cut  in  round  slices,  leaving  the  cores  and  seeds  in. 

DELICIOUS   APPLES  FOR  TEA. 

MRS.  M.  G.  MOORE. 

Take  two  pounds  of  apples,  pare  and  core,  then  slice  them 
into  a  pan;  add  one  pound  of  white  sugar,  the  juice  of  three 
lemons,  and  grated  rind  of  one.  Let  this  boil  about  two 
hours,  and  turn  into  a  mold.  Serve  cold,  with  custard  or 
cream. 

BAKED   PEACHES. 

MISS  MAMIE    VAN    DOREN. 

Peel  and  place  your  peaches  in  a  baking  tin,  sprinkle  lib- 
erally on  each  peach  brown  sugar,  little  flour,  and  a  lump  of 
butter.  Just  before  placing  in  the  oven  add  warm  water, 
sufficient  to  secure  a  nice  gravy,  being  careful  not  to  dis- 
turb the  sugar,  flour  or  butter.  Bake  until  soft,  and  a  light 
brovrn. 


GREEN  TOMATO   HIGDEN. 

MRS.  M.  E.  J. 

•One  peck  of  green  tomatoes,  sliced  thin  and  sprinkled 
with  salt.  Let  stand  for  twenty-four  boute,  and  drain  them. 
Take  twelve  large  onions  and  slice  them  thin.  Mix  well  to- 
gether a  quarter  of  a  pound  of  mustard,  one  ounce  of  cloves, 
one  ounce  of  ground  ginger,  one  ounce  of  allspice,  one 
ounce  of  ground  pepper,  one  bottle  of  ground  mustard,  one 


156  LOS  .ANGELES  COOKERY. 

pound  of  sugar,  and  two  soup  ladles  of  olive  oil.  Place  a 
layer  of  each  —  the  sliced  tomatoes  and  the  sliced  onions, 
with  the  spices  between  —  in  a  large  kettle;  cover  well  with 
vinegar,  and  boil  gently  for  three  hours. 

_  »Q  •  __ 

SPICED  FIGS. 

MRS.    JOHN    FOY,    SAN    BERNARDINO. 

One  quart  of  the  best  vinegar,  three  pounds  of  sugar,  nine 
pounds  of  figs,  and  two  tablespoonfuls  of  mixed  spices, 
cloves,  cinnamon,  and  a  little  mace;  simmer  the  fruit  in  the 
liquor  until  tender.  Either  the  purple  or  the  best  white 
figs  are  delicious  prepared  in  this  manner. 


EUCHRED   FRUIT. 

MRS.  C.  H.  BRADLEY. 

To  seven  pounds  of  fruit  take  three  pounds  of  sugar,  one 
quart  of  vinegar,  all  kinds  of  spices.  Heat  vinegar,  sugar 
and  spices  together,  and  pour  over  the  fruit  boiling  hot,  three 
days  in  succession;  seal. 

—  ^—  ^—  —  '  0  '  —  —  —*•  ~  ~ 
PLUM   CATSUP. 

MRS.    JOHN    FOY,    SAN    BERNARDINO. 

Boil  together  for  two  hours  nine  pounds  of  seeded  plums, 
six  pounds  of  sugar,  and  three  pints  of  the  best  cider  vine- 
gar. Just  before  removing  from  the  fire  add  one  tablespoon  - 
ful  each  of  cloves  and  allspice. 

PRESERVED  FIGS. 

MRS.    S.    C.    HUBBELL. 

Select  fine,  large,  white  figs,  as  near  as  possible,  of  equal 
ripeness,  peel  and  weigh  them.  Boil  slowly  until  tender, 
but  not  broken;  take  them  out  with  care,  and  lay  on  platters. 
Throw  away  the  liquor  and  prepare  a  thick  syrup  of  sugar, 
as  many  pounds  as  of  fruit;  boil  it  well,  and  skim  it.  Put  in 
the  figs  and  cook  slowly  till  transparent;  when  nearly  done, 
add  a  few  slices  of  lemon.  Put  in  glass  jars. 


LOS  ANGELES  COOKERY.  157 


PICKLE   DEPARTMENT, 

TOMATO  CATSUP. 

MRS.    E.    F.    SPENCE. 

Three  gallons  of  tomato  juice,  three  pints  of  vinegar,  nine 
tablespoonfulb  of  salt,  six  tablespoonfuls  of  black  pepper^ 
one  tabiespoonful  of  cayenne,  five  tablespoonfuls  of  cloves^ 
three  tablespoonfuls  of  allspice,  three  tablespoonfuls  of  cin- 
namon, three  tablespoonfuls  of  mustard.  Boil  until  the 
usual  consistency  of  catsup. 

TOMATO  CATSUP. 

MRS.    J.    G.    EASTMAN. 

To  one  gallon  of  strained  tomato  juice  add  four  table- 
spoonfuls  of  mustard,  four  tablespoonfuls  of  black  pepper, 
four  tablespoonfuls  of  salt,  three  tablespoonfuls  of  cinnamon, 
two  tablespoonfuls  of  allspice,  one  tabiespoonful  of  cloves, 
two  tablespoonfuls  of  cayenne  pepper,  three  pods  of  green 
pepper,  one  teacupful  of  sugar,  one  quart  of  vinegar.  Boil 
three  hours,  stirring  frequently.  The  vinegar  should  not  be 
added  until  the  juice  and  spices  are  nearly  done.  When 
cold,  bottle  and  seal. 


PICCALILLI. 

MRS.  E.  S.  CHASE. 

One  gallon  of  sliced  tomatoes  (green).  Salt  them  in 
layers  and  let  them  stand  all  night;  drain  in  the  morningj 
cut  six  green  peppers  fine  and  spread  over  the  top.  Take 
one  tabiespoonful  of  black  pepper,  one  ounce  of  stick-cin- 
namon, and  one  ounce  of  cloves.  Boil  the  whole  mixture  in 
sufficient  vinegar  to  cover  it,  until  it  is  tender  —  about  two 


158  LOS  ANGELES  COOKERY. 

hours,  moderately.     Put   up    in   cans  while    hot,  and   cover 
tightly. 

_        ___         ___     _    *    O     "    LJ_       _._  ____     -       T_ 

TOMATO  CATSUP. 

MRS.  G.  W.  WELLS. 

To  one  gallon  of  pulp  put  half  a  pint  of  vinegar,  one 
teacupful  of  sugar,  one  tablespoonful  of  cinnamon,  one  ta- 
blespoonful  of  cloves,  one  tablespoonful  of  salt,  half  table- 
spoonful  of  black  pepper,  and  half  teaspoonful  of  cayenne 
pepper.  Boil  down  one-half. 

^^—^^—^  *  f\  *  -- 

SPICED  TOMATOES. 

MRS.  E.  F.  SPENCE. 

For   seven    pounds  of  tomatoes   take   three  and  a  half 
pounds  of  sugar,  one  pint  of  strong  vinegar,  one  tablespoon- 
ful of  whole   cloves,  and   three   sticks  of  cinnamon.     Boil 
thirty-five  minutes.     Put  the  sugar   and  vinegar  on  to  boil; 
remove  the  skins  from  the  tomatoes  and  drop  in. 
--  :o:  -- 
CHILI   SAUCE. 

MRS.    STAFFORD,    SANTA  ANA. 

Ten  ripe  tomatoes,  eight  green  peppers,  six  onions,  one 
tablespoonful  of  salt,  one-  half  cupful  of  sugar,  one  quart  of 
vinegar;  chop  onions,  pepper  and  tomatoes  very  fine;  boil 
all  together  two  hours. 

The  above  is  the  finest  sauce  I  ever  used,  and  bottled  will 
keep  years. 


PRESERVED   WALNUTS. 

MRS.    JOHN    MILNER. 

Use  full-grown  nuts,  when  still  green  and  in  milk,  before 
they  begin  to  harden  (the  best  time  here  to  take  them  from 
the  tree  is  generally  in  the  month  of  May);  pierce  each  nut 
with  a  thick  needle  in  several  places,  and  lay  them  in  cold  water 
for  about  eight  days,  changing  the  water  three  times  a  day; 
then  boil  them,  well-covered  with  water,  with  a  pinch  of  salt, 
until  soft  enough  to  be  easily  pierced  with  a  needle;  put 
again  in  cold  water  for  a  couple  of  days,  changing  the  water 
three  times  a  day.  Then  boil  in  sugar,  pound  for  pound,  for 


LOS  ANGELES  COOKERY.  159 

a  few  minutes,  and  allow  to  stand  and  cool;  next  day  pour 
off  the  sugar,  boil  it  do'wn,  and  pour  over  the  nuts,  the  same 
to  be  repeated  on  the  third  and  fourth  day.  On  the  fifth  day 
boil  the  walnuts  again  with  the  sugar  for  a  few  minutes,  add- 
ing some  cloves  and  stick  cinnamon;  and  then  put  the  nuts 
in  glasses  or  jars.  Let  the  sugar  boil  down,  and  when  about 
the  thickness  of  syrup,  pour  over  the  nuts.  Let  them  be 
•well  covered  with  the  syrup,  and,  when  cool,  close  the  jars 
lightly.  If  after  three  or  four  days  the  sugar  should  have 
become  thin,  pour  off  and  boil  once  more.  Then  fill  and 
close  up  your  jars  tightly. 

CHILI   SAUCE. 

MRS.  M.  G.  MOORE. 

Forty-eight  ripe  tomatoes,  eight  green  peppers,  eight  large 
onions,  eight  teacupfuls  of  vinegar,  eight  tablespoonfuls  of 
salt,  eight  tablespoonfuls  of  brown  sugar,  eight  teaspoonfuls 
of  ginger,  eight  teaspoonfuls  of  cinnamon,  eight  teaspoon- 
fuls of  allspice,  eight  teaspoonfuls  of  cloves,  eight  teaspoon- 
fuls of  Worcestershire  sauce.  Bake  four  hours. 

CHILI    SAUCE. 

MISS    LILLIE    E.    BASHFORD,    OAKLAND. 

Nine  large  tomatoes  scalded,  two  teacupfuls  of  vinegar, 
one  onion  chopped,  three  small  peppers.  Boil  one  hour;  add 
one  teaspoonful  of  cloves,  one  teaspoonful  of  allspice,  two 
teaspoonfuls  of  sugar,  one  teaspoonful  of  ginger,  two  tea- 
spoonfuls  of  salt. 

MANGOES    OF    EITHER    CANTALOUPE    OR    CU- 
CUMBER. 

MRS.  ANNA  OG1ER. 

To  thirty  cantaloupes,  when  green  and  about  the  size 
of  a  large  apple — which  have  been  laid  in  salt  brine  for  a 
fortnight  and  freshened  with  water  till  not  too  salt — it  will 
take  the  following  ingredients:  One  pound  of  horse-radish, 
scraped  and  dried,  one  pound  of  ginger,  soaked,  dried,  and 
sliced  into  thin  pieces;  half  pound  of  white  mustard-seed, 
the  same  of  black,  half  pound  of  cloves,  same  of  black  pep- 
per grains,  half  pound  of  spice,  in  grains,  one  ounce  of 


160  LOS  ANGELES  COOKERY. 

mace,  two  of  nutmeg,  one  of  cinnamon,  and  one  of  tumeric, 
half  dozen  large  onions,  chopped,  two  large  bunches  of  cel- 
ery and  an  ounce  of  celery  seed,  and  about  two  dozen  cloves 
of  garlic,  which  must  be  skinned,  soaked,  and  dried.  Put 
all  these  into  a  large  vessel,  with  about  five  pounds  of  brown 
sugar,  and  mix  with  a  bottle  of  good  olive  oil.  Put  a  gal- 
lon of  vinegar  on  to  boil,  with  a  little  of  the  stuffing  in  it, 
and  pour  it  over  the  mangoes,  which  must  have  a  small  slice 
taken  out  of  them.  Tie  them  up  carefully  with  fine  twine, 
to  keep  the  juice  on  evenly.  Let  the  vinegar  cover  the 
mangoes;  cover  over  the  top  with  a  thick  coat  of  the  oil, 
and  let  them  stand  for  three  or  four  months  undisturbed. 
My  mother,  who  was  a  famous  housekeeper,  made  her  man- 
goes a  year  in  advance,  as  they  are  greatly  improved  by  age. 
Yellow  oil  mangoes  require  the  same  ingredients,  with  the 
addition  of  a  bag  of  turmeric,  which  must  be  put  in  the  jar 
of  vinegar,  with  a  few  spices,  and  set  in  the  sun  for  several 
months;  and  the  mangoes  must  be  taken  out  of  the  brine, 
and  laid  on  a  table  on  a  cloth  in  the  sun  to  bleach.  This 
will,  perhaps,  take  four  days.  You  can  bleach  young  corn 
arid  beans  to  put  in  the  stuffing. 

_^^^___  *  O  *  -^—— ^— — — 

SWEET   PEAR   PICKLES. 

MRS.  K.  M.  WIDNEY. 

To  one  pint  of  good  vinegar  take  four  pounds  of  brown 
sugar,  a  quarter  of  a  pound  of  cinnamon  stick,  and  a  quarter 
of  a  pound  of  cloves.  Tie  up  the  spices  in  small  bags,  and 
boil  with  sugar  and  vinegar  till  a  good  syrup  is  formed. 
Put  in  Bartlett  or  Sickle  pears;  place  on  the  back  of  the 
stove;  cover  closely,  and  cook  very  slowly,  until  they  can  be 
pierced  through  with  a  straw. 

i » O  »  ' 


CHOWDER. 

MRS.  C.    G.  DU   BOIS. 

One  peck  of  green  tomatoes  chopped  fine,  sprinkle  a  good 
quantity  of  salt  over  and  let  it  stand  till  morning;  then 
squeeze  out  all  the  juice.  Add  one  dozen  of  green  peppers, 
chopped  fine,  and  some  horseradish,  and  cover  with  weak 
vinegar,  letting  it  come  to  a  boil;  then  drain  off,  and  mix 
•with  it  two  tablespoonfuls  of  cloves,  four  tablespoonfuls  of 


LOS  ANGELES  COOKERY.  161 

white  mustard-seed,  three  tablespoonfuls  of  cinnamon,  and 
one  tablespoonful  of  black  pepper.  Put  into  jars  and  cover 
with  fresh  vinegar.  Onions  chopped  fine  can  be  added,  if 

\\\rt±A 


liked. 


GRAPE   CATSUP. 


L.  M.  THOMPSON. 

Five  cupfuls  of  pulp  or  juice,  one  cupful  of  brown  sugar, 
one  cupful  of  vinegar,  one  teaspoonful  of  black  pepper,  one 
teaspoonful  of  cloves,  one  teaspoonful  of  cinnamon,  and  one 
teaspoonful  of  salt.  Boil  half  away. 


FRENCH  PICKLES. 

MHS.    J.    HINES. 


Take  small  onions,  tomatoes,  cauliflowers,  and  string- 
beans;  cook  them  in  salt  and  water;  when  done,  bottle,  and 
pour  over  boiled  vinegar,  which  has  been  thickened  with 
mustard. 


-:o:- 


MARTEN  AS  BEANS. 

MRS.  ANNA  OGIER. 

Pour  boiling  salt  water  over  the  beans  every  other  day 
for  two  weeks;  then  boil  chopped  onions  and  sugar,  accord- 
ing to  the  quantity  of  beans  used— about  four  pounds  to  a 
half  peck.  Put  spices,  pepper,  cloves,  and  cinnamon  in  the 
vinegar,  and  pour  over  while  boiling  hot;  repeat  five  or  six 
times.  A  most  delicious  pickle,  but  resemble  pickled  rats. 

GREEN  PEPPER  PICKLES. 

MRS.  M.  G.  MOORE. 

If  you  prefer  your  peppers  less  pungent,  cut  an  opening 
in  the  top  of  each  and  take  out  half  the  seeds.  Lay  them 
for  two  weeks  in  salt  and  water,  which  will  bear  an  egg.  Be 
careful  to  keep  them  covered  with  the  brim,  by  putting  some 
weight  on  them,  and  take  off  the  scum  as  it  rises.  If  they 
are  not  yellow  at  the  end  of  two  weeks,  let  them  remain  a 
little  longer.  When  yellow,  take  them  out,  wash  and  put 
them  into  a  kettle  with  cold  water,  cover  the  tops  with  grape- 
vine leaves,  and  place  near  the  fiie;  let  them  get  hot,  but  not 


162  LOS  ANGELES  COOKERY. 

simmer.  When  they  are  greened  in  this  manner,  take  them 
out,  drain,  place  them  in  your  jars,  and  pour  cold,  spiced 
vinegar  over  them.  If  you  wish  to  stuff  them,  chop  some 
cabbage  and  green  cucumbers  very  fine;  season  it  highly 
with  maoe,  cinnamon,  cloves  and  mustard-seed.  Stuff  each 
pepper  with  this  preparation,  and  tie  a  thread  around  it.  I 
find  the  Bell  pepper  here  too  mild  to  soak. 

:o: 

PICKLED  LIMES. 

RELIABLE. 

Cut  the  limes  and  fill  with  salt;  put  them  in  the  sun  to 
dry,  and  when  dry  (in  two  or  three  weeks),  wash  off  the  salt 
and  put  them  in  a  jar,  in  alternate  layers  with  the  following 
spices:  allspice,  cloves,  white  mustard-seed,  and  sliced 
horse-radish.  Fill  up  the  jar  with  hot  vinegar,  and  let  it  re- 
main for  about  four  weeks,  when  they  will  be  ready  for  use. 

:o: 

CURRANT  CATSUP. 

MRS.  C.  H.  BRADLEY. 

Five  pounds  of  currants,  three  pounds  of  sugar,  one 
pint  of  vinegar,  one  tablespoonful  of  allspice,  one  table- 
spoonful  of  cinnamon,  one  tablespoonful  of  ground  cloves, 
one-half  tablespoonful  of  salt,  and  one-half  tablespoonful 
of  pepper.  Boil  two  hours  over  a  slow  fire. 

1L -!!_•— M-J-.J L     *     O"      ^ ^"^^ 

SWEET-PICKLE   PEACHES. 

MRS.  ANNA  OGIER. 

To  seven  pounds  of  fruit,  four  pounds  of  sugar,  one  quart 
of  vinegar,  and  one-half  pound  of  cloves  and  cinnamon. 
Put  the  vinegar,  sugar,  and  spices  on  to  boil.  Pare  the 
peaches  and  drop  in,  letting  them  boil  till  solt  enough  to 
pierce  with  a  straw.  Take  them  out,  put  them  in  a  jar,  and 
when  the  vinegar  has  boiled  an  hour  longer,  pour  it  over  the 
peaches  while  hot. 

JL        *O"  - 

BLACKBERRY   PICKLES. 

MRS.  A.  X.  HAMILTON. 

Twelve  pounds  of  blackberries,  three  pounds  of  sugar,  one 
quart  of  vinegar,  three  ounces  of  cloves.  Put  all  together 


LOS  ANGELES  COOKERY.  163 

in  a  porcelain  kettle,  and  scald,  but  do  not  boil.  Let  them 
stand  twenty-four  hours;  then  pour  out  the  vinegar  from 
the  berries,  and  scald;  pour  back;  let  stand  twenty-four 
hours;  then  scald  all  together  and  they  are  done. 

:o: 

SPICED   BLACKBERRIES. 

MRS.  F.  D.  BOVABD. 

Take  fresh,  firm  blackberries,  and  fill  glass  jars.  Make  a 
syrup  of  seven  pounds  of  s^ugar,  one  pint  of  vinegar,  ten 
cents  worth  of  cinnamon  bark,  five  cents  worth  of  cloves. 
Boil  ten  minutes;  pour  over  the  berries,  and  seal. 

:o: 

SWEET-PICKLE  DAMSONS. 

MRS.  ANtfA    OGIBR. 

Prick  the  fruit  with  a  needle,  to  prevent  their  bursting; 
put  them  in  a  jar;  boil  a  quart  of  vinegar  to  ten  pounds  of 
the  fruit,  four  pounds  of  sugar,  and  two  tablespoonfuls  of 
ground  cloves  and  cinnamon;  pour  it  over  the  fruit,  and  let 
it  stand  till  the  third  day;  boil  it  again  and  pour  it  over  the 
fruit;  do  this  every  third  day  till  you  have  boiled  and 
poured  it  over  the  fruit  seven  times,  when  it  will  be  ready 
for  use. 


164 


AD  VERTISEMENTS. 


TO"  riBIfllllfilYilil,:    O  3 

PFI 

94  SPRING  STREET- 


ALL    KINDS    OF    

<%^« 

£, 


r 

DELIVERED  IN  ANY  PART  OF  THE  CITY. 

Wedding  Cakes  Made  at  the  Shortest  Notice 


&  & 


DKALERS    IN 


Jfe^»a 


jw 

CLOTHING,   FANCY  GOODS. 

GENTS'   FURNISHING   GOODS, 

58  Main  St.,  cor.  Commercial,  Hellman  Block, 

LOS    ANGELES,    GAL. 

MRS,  M,  J,  WlNFIELD, 

No.   6  TEMPLE  STREET, 

(Opposite  MIRROR  OFFICE.) 

OF   ALL    KINDS. 

JEWELRY,  SWITCHES,  SARATOGA  WAVES,  ETC, 


AD  VERTISEMENTS. 


166 


ANDREW'S  CANDY  FACTORY 


36  Main  St.,  Grand  Central  Hotel  Building. 

Fresh  Candies  Made  Every  Day  from  Pure  Sugars.     Posi- 
tively we  Use  no  Adulterations. 


Spring  St.,  Los  Angeles. 


The  Latest  of  Fashions.    A  Large  and  Well  Selected  Stock  Constantly 
on  Hand.    Worn:  done  with  NEATNESS  and  DISPATCH. 

Los  ANGELES  MILLS 


— *+•*-- 


LANKERSHIM  &  CO, 


SOLD  AT  ALL  RETAIL  STORES, 


Office:  49,  SI  &  S3  Commercial  St. 


166  LOS  ANGELES  COOKERY. 


CANDY  DEPARTMENT, 

LEMON  CANDY. 

MRS.  M.  M.  BOVAKD. 

Stir  briskly  in  a  porcelain-lined  saucepan  two  cupfuls 
of  white  sugar,  one  of  water,  and  three  tablespoon fuls  of 
vinegar.  Try  in  water,  as  for  molasses  candy;  turn  into 
buttered  dishes,  and  work  as  soon  as  cool  enough  to  handle. 
Flavor  before  pouring  into  the  buttered  dishes.  The  secret 
of  success  is  not  to  stir  after  it  begins  to  boil. 

POP-CORN  CANDY. 

MISS    MAMIE   VAN   DOEEN. 

Pop,  salt,  and  pound  the  corn  very  fine;  then  take  two 
cupfuls  of  molasses,  ono  cupful  of  sugar,  one  teaspoonful 
of  vinegar,  and  cook  until  done;  then  add  one  teaspoonful 
of  butter,  and  stir  well  a  moment  or  two;  then  stir  in  your 
corn  until  thick.  Remove;  do  not  pull,  but  when  cold  cut 
into  square  pieces. 

BUTTER-SCOTCH. 

MISS  BEETHA    LINDLEY. 

Three  tablespoonfuls  of  molasses,  two  tablespoonfuls  of 
sugar,  two  tablespoonfuls  of  water,  one  tablespoonful  of 
butter.  Add  a  pinch  of  soda  before  taking  up. 

CREAM  CANDY. 

MES.  GEN.  STONEMAN. 

To  three  pounds  of  white  sugar  pour  water  enough  to 
cover,  and  let  the  sugar  dissolve  well.  Boil  it  up  once  and 
skim  clear,  then  put  in  one  large  tablespoonful  of  flour,  with 
a  little  water,  and  about  one-third  of  a  pound  of  butter. 


LOS  ANGELES  COOKERY.  167 

Just  before  it  is  taken  from  the  stove  put  in  a  tablespoonful 
of  vanilla.  Try  it  in  cold  water,  to  see  if  it  is  done.  Pour 
it  in  well-buttered  dishes,  or  on  a  marble-slab.  Use  great 
care  in  pulling  it,  so  as  not  to  twist  it.  Wash  your  table  and 
sprinkle  it  with  powdered  sugar;  let  the  candy  lay  on  it  till 
perfectly  stiff;  then  put  it  in  a  glass  jar.  In  moving  the 
boiled  sugar  be  very  careful  not  to  jar  it,  as  it  would  candy  it. 

TAFFY. 

MRS.  S.  B.  CASWELL. 

Two  cupfuls  of  brown  sugar,  two  tablespoon fuls  of  mo- 
lasses, two  tablespoonfuls  of  butter,  and  two  tablespoonfuls 
of  water. 


CHOCOLATE  CARAMELS. 

RELIABLE. 

One  cupful  each  of  grated  chocolate,  milk  and  molasses, 
one  and  one-half  cupfuls  of  sugar,  a  piece  of  butter  the  size 
of  an  egg.  Melt  the  butter,  then  put  in  the  sugar;  when 
this  boils,  put  in  the  other  ingredients,  adding,  after  a  while, 
a  tablespoonful  of  vinegar.  Boil  till  it  drops  hard. 

CORN-BALLS. 

MRS.  S.  B.  CASWELL. 

One-half  cupful  of  molasses,  one-half  cupful  of  sugar, 
one-half  cupful  of  water,  and  a  piece  of  butter  about  the 
size  of  a  walnut. 

CREAM  CANDY. 

MISS   MAMIE   VAN    DOREN. 

Two  cupfuls  of  molasses,  one  cupful  of  sugar,  half  cup- 
ful of  milk  or  cream,  a  lump  of  butter  the  size  of  an  egg,  a 
little  soda  and  a  little  lemon. 

SUGAR  CANDY. 

MISS    EMMA   BRADLEY. 

Stir  half  cupful  of  cold  water  in  three  cupfuls  of  white 
sugar,  and  boil  slowly,  stirring  constantly.  Test  by  a  few 


168  LOS  ANGELES  COOKERY. 

drops  thrown  into  a  cup  of  cold  water.    When  nearly  done, 
add  a  pinch  of  soda  and  a  teaspoonful  of  butter. 

CHOCOLATE  CANDY. 

MISS    EMMA  BEADLE  y. 

Two  large  cupfuls  of  brown  sugar,  one  large  teaspoonful 
of  butter,  half  cupful  of  water,  and  a  cupful  of  grated 
chocolate.  Pour  thin  upon  buttered  plates,  and  when  nearly 
cold,  score  in  squares. 


COFFEE, 

TO  BROWN  COFFEE. 

MRS.  C.  G.    DU    BOIS. 

Take  Java,  or  one  part  of  Java  and  one  part  of  a  good 
article  of  Rio;  pick  out  all  the  black  grains,  stones,  etc.; 
wash  clean,  drain,  and  put  into  a  pan,  placing  it  in  a  slow 
oven  until  the  grains  become  a  dark  yellow;  then  increase 
the  heat,  as  the  grains  should  brown  and  swell  rapidly,  be- 
ing careful  not  to  let  them  burn  or  look  as  if  the  oil  had 
come  to  the  surface.  Stir  frequently.  It  is  done  when  you 
can  crack  the  grains  by  pressing  hard  between  your  thumb 
and  finger,  and  should  be  of  a  light  brown  color.  Before 
taking  from  the  oven  stir  in  a  little  butter,  letting  it  dry  in 
for  a  minute  or  two;  then  place  in  a  can  immediately,  cov- 
ering tight. 

_  *O"  -- 

COFFEE. 

MRS.  I.  R.  DUNKELBERGER. 

Equal  weights  of  old  Java  and  Mocha  will  insure 
strength  and  aroma.  If  a  roaster  is  not  available,  the  coffee 
should  be  dried  in  an  oven,  with  the  door  open,  one  or  two 
hours  before  roasting;  then  set  on  the  fire  in  an  iron  pan  and 
stirred  constantly  until  it  becomes  a  light  brown.  To  ascer- 
tain positively  when  it  is  done,  bite  one  of  the  lightest  col- 
ored kernels;  if  it  is  brittle,  the  whole  is  done.  To  make 
one  quart  of  coffee  grind  one  large  cup  of  coffee,  put  it  into 
the  pot  with  one  egg  and  sufficient  cold  water  to  moisten  the 


LOS  ANGELES  COOKERY.  169 

whole,  and  allow  it  to  stand  until  the  coffee  swells;  then  pour 
on  boiling  water,  and  place  it  over  the  fire  long  enough  to 
reach  the  boiling  point;  take  off;  let  it  stand  five  minutes; 
turn  it  off  into  another  pot,  and  send  it  to  the  table  to  be 
served  with  boiled  cream.  Coffee  is  best  when  roasted, 
ground  and  made  within  one  hour.  A  few  minutes  before 
taking  from  the  fire  stir  in  a  piece  of  butter,  half  the  size  of 
an  egg.  Be  sure  it  is  thoroughly  incorporated,  and  it  will 
tend  to  preserve  the  strength  of  coffee,  browned  to  last  several 

days. 

•  o*  _, 

CARE  OF  COFFEE-POT. 

MBS.  K.  M.  WIDNEY. 

Never  allow  cold  coffee  or  grounds  to  remain  in  your 
coffee-pot.  Empty,  wash  thoroughly,  and  dry  well,  as  soon 
as  the  meal  at  which  you  have  used  coffee  is  over.  If  cold 
coffee  remains  it  can  be  used  to  wet  the  fresh-ground  coffeo 
for  the  next  morning.  A  fruitful  cause  of  much  of  the  poor 
coffee  is  a  poorly-kept  coffee-pot. 

TO  MAKE  COFFEE. 

MRS.  C.    G.  DU   BOIS. 

Take  two  heaping  tablespoon fuls  of  ground  coffee  to 
each  pint  of  water;  stir  into  this  the  white  of  an  egg,  and 
dampen  with  cold  water;  upon  this  pour  the  boiling  water, 
and  let  it  boil  fifteen  or  twenty  minutes,  keeping  it  so  close 
that  the  steam  and  aroma  cannot  escape.  Take  from  the 
stove,  pour  in  a  little  cold  water  to  settle  it,  and  after  stand- 
ing a  moment  or  so  it  is  ready  to  serve.  An  excellent  way 
to  get  the  pure  aroma  is  to  reserve  one-third  of  the  coffee,  ad- 
ding it  about  five  minutes  before  removing  from  the  stove. 


ADDENDA- 
REMEDY  FOR  MOTHS. 

MRS.  M.  G.  MOORE. 

One  ounce  of  gum-camphor,  one  ounce  of  powdered-shell 
of  red  pepper;  all  macerated  in  eight  ounces  of  strong  alco- 
hol for  several  days,  and  then  strained.  With  this  tincture 


170  LOS  ANGELES  COOKERY. 

the  furs  or  clothes  are  sprinkled  and  rolled  up  in  sheets.     It 
does  not  stain. 


ORANGE  ICE. 

MRS.  L.  CHEEK. 

The  juice  of  six  oranges  and  two  lemons,  mixed  with 
one  pint  of  cold  water,  in  which  has  been  dissolved  one 
quart  of  sugar.  Freeze  the  same  as  ice  cream. 

QUICK  PUFFS. 

MRS.  H.  K.  "VV.  BENT. 

One  <pgg,  one  cupful  of  flour,  and  one  cupful  of  sweet 
milk.  Beat  the  egg  very  light;  add  the  flour  and  milk  grad- 
ually, to  prevent  lumping,  and  pour  in  very  hot  gem  irons. 
This  should  make  eighteen  or  twenty  puffs. 

•Q" 

TO    REMOVE    FRUIT,  COFFEE    OR   TEA   STAINS. 

L.  M.  THOMPSON. 

Hold  the  spot  over  a  pail,  and  pour  boiling  water,  from 
a  considerable  height,  through  it.  ,  Soap  sets  the  stains,  and 
should  never  be  allowed  to  touch  them. 

•  o*  — 

OX-TAIL  SOUP. 

MRS.  J.  E.   HOLLENBECK. 

One  joint  of  beef,  well  filled  with  marrow,  and  two  ox- 
tails, cut  up  small.  Let  it  come  to  a  boil;  skim  it  well;  let 
it  boil  an  hour  and  a  half;  then  cut  up  half  a  pound  of  okra 
small;  put  in  salt,  a  little  red  pepper,  and  a  handful  of  rice. 
The  vegetables  are  to  be  put  in  whole  and  removed  with  the 
beef  when  the  soup  is  done.  Let  the  soup  boil  five  or  six 
hours. 


BEST  HOP  YEAST. 

MRS.  C.  G.   DU   BOIS. 

Take  five  potatoes  and  one  handful  of  hops,  and  boil  in 
two  quarts  of  water.  After  mashing  the  potatoes,  add  one 
tablespoonful  of  flour,  one  of  molasses,  half  cupful  of  brown 
sugar,  and  half  cupful  of  salt.  Scald  all  with  the  two 
quarts  of  water.  When  cool  add  one  teacupful  of  yeast; 
leave  it  in  a  warm  place  for  twenty-four  hours,  stirring  of- 


LOS  ANGELES  COOKERY.  171 

ten.     It  will  not  rise,  but  ferment.     The  oftener  it  is  stirred 
the  better.     Then  jug  it. 

1___   — .  »/\  •_._.-._ 

ICE  CREAM. 

MRS.  L.  CHEEK. 

One  quart  of  good  cream,  a  large  coft'ee  cupful  of  sugar; 
well-beaten,  and  flavor  to  taste. 

*Q* 

PRESSED  BEEF. 

MRS.  H.  K.  \V.  BENT. 

The  best  piece  for  this  purpose  is  what  is  called  at  the 
market  a  "shank."  Boil  till  the  meat  is  ready  •  fall  from 
the  bones,  and  remove  from  the  kettle  to  cool.  Boil  down 
the  broth  to  about  a  pint,  and  add  half  a  box  of  Cox's  gela- 
tine, soaked  till  soft.  Chop  the  meat — including  the  fat  and 
soft  gelatine — very  fine,  and  season  to  taste  with  salt,  pep- 
per, made  mustard,  and  herbs.  Pour  over  it  the  broth,  pack 
closely,  and  set  aside,  under  a  heavy  weight,  till  next  day. 
It  will  turn  out  solid,  and  shave  in  thin  slices. 


CAMPHOR  ICE. 

MRS.  L.  CHEEK. 

Two  ounces  of  almond  oil,  two  ounces  of  spermaceta,  one 
ounce  of  camphor  gum,  one  ounce  of  white  wax;  melted 
together. 

•  A*  ^— — ^— 

SUNDAY  MORNiNG  MUFFINS. 

MRS.  H.  K.  W.  BENT. 

One  tablespoonful  of  butter,  two-thirds  .of  a  cupful 
of  sugar,  two  eggs,  one  cupful  of  sweet  inilk,  three  cupfuls 
of  flour,  and  one  teaspoonful  of  baking-powder.  Drop  in 
hot  gem  irons  and  bake  brown  in  a  quick  oven. 

INVINCIBLES. 

RELIABLE. 

When  the  dough  for  light  bread  is  ready  for  the  oven, 
take  a  sufficient  quantity  and  roll  it  out  about  one-eighth  o* 
an  inch  thick;  cut  in  squares  or  lengths  of  two  or  three 
inches;  bake  in  a  dry  frying-pan  on  top  of  the  stove,  over  a 
hot  fire.  To  be  eaten  hot,  with  sweet  butter. 


172 


AD  VERTISEMENTS. 


H.  ERDMAN  &  CO, 


71  Main  St.,  Downey  Block, 
LOS     ANGELES,     CAL. 

E  man  who  has  more  wants  than  anybody  else  in 
Los  Angeles  is  HORATIO  MARTEEN,  at  No.  8 
Aliso  Street,  and  although  he  has  stacks  of  gold  coin,  and 
will  freely  distribute  them  to  those  who  will  aid  in  supplying 
those  wants,  yet  it  seems  the  demand  is  greater  than  the 
supply.  Here  are  a  few  of  his  wants. 

Millions  of  Empty  Bottles. 

Thousands  of  Tons  of  Rags,  Old  Ropes,  Iron,  Brass, 
Copper,  Zinc,  Lead,  and  Second  Hand  Clothing,  ad  infini- 
tum.  Ergo. 


